Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties

Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties

The application of texturing agents is of great relevance to fish processing technology. Thus, the aim of this study was to evaluate the effects of the use of different levels of carrageenan hydrocolloid and transglutaminase enzyme on the physical properties of restructured fish cooked ham. A centra...

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Bibliographic Details
Published in:Journal of aquatic food product technology Vol. 30; no. 4; pp. 451 - 461
Main Authors: Alves, Maysa Costa, Paula, Marielle Maria de Oliveira, Costa, Claudine Garcia Chaves da, Sales, Luanna Aparecida, Lago, Amanda Maria Teixeira, Pimenta, Carlos José, Gomes, Maria Emília de Sousa
Format: Journal Article
Language:English
Published: Philadelphia Taylor & Francis 21-04-2021
Taylor & Francis Ltd
Subjects:
Body weight loss
Carrageenan
CCRD
Color
Colour
Cooking
Design optimization
Exudation
Fish
fish products
Fishery products
Hardness
Nile tilapia
Physical properties
Tensile strength
texture profile
Texturing
Water hardness
Weight loss
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Summary:The application of texturing agents is of great relevance to fish processing technology. Thus, the aim of this study was to evaluate the effects of the use of different levels of carrageenan hydrocolloid and transglutaminase enzyme on the physical properties of restructured fish cooked ham. A central composite rotatable design was adopted for the optimization of the effects in terms of the textural properties (hardness, cohesiveness, adhesiveness, springiness, chewiness, and tensile strength), weight loss (cooking and exudation), and color. Transglutaminase addition favorably reduced the cooking loss, increased the hardness, cohesiveness, and chewiness, and improved the tensile strength of the product. Carrageenan addition produced increased adhesiveness, springiness, and tensile strength. In general, the interaction between agents caused a slight but significant color change in the product, making it redder. The results indicate the potential for using transglutaminase and carrageenan to improve or modify the textural properties of restructured fish products.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2021.1895942