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Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes

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Abstract

The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect (P > 0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved (P < 0.05) cooking yield and instrumental hardness and chewiness as well as sensory (salty taste, succulence and tenderness) attributes; strongly contributing to greater overall acceptance. Therefore, restructured tilapia steaks manufactured with MTG are potentially valued-added products with good consumer acceptance and better purchase-intention than steaks formulated with 0 % MTG.

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Acknowledgments

The authors would like to thank the Carlos Chagas Filho Foundation for Research Support in the State of Rio de Janeiro—FAPERJ (projects E-26/111.196/2011, E-26/103.003/2012 and E-26/111.673/2013) for financial support. We thank the regional cooperative (COOPERCRAMMA) for providing the samples and Ajinomoto for providing the MTG Activa enzyme. M.L.G. Monteiro would like to thank the National Council for Scientific and Technological Development—CNPq (project 551079/2011-8) for financial support.

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None declared.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340, Niterói, Rio de Janeiro, Brazil

    Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Anna Carolina Vilhena Cruz da Silva Canto, Bruno Reis Carneiro da Costa Lima & Carlos Adam Conte-Júnior

  2. College of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Av. Circunvalación Cdra. 28 s/n, P.O. Box 03-5137, San Borja, Lima, Peru

    César Aquiles Lázaro

  3. Federal Institute of Education, Science and Technology of Rio de Janeiro, Rua Senador Furtado Maracanã, 20270-021, Rio de Janeiro, Brazil

    Adriano Gomes da Cruz

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  1. Maria Lúcia Guerra Monteiro
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Correspondence to Maria Lúcia Guerra Monteiro.

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Monteiro, M.L.G., Mársico, E.T., Lázaro, C.A. et al. Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes. J Food Sci Technol 52, 2598–2609 (2015). https://doi.org/10.1007/s13197-014-1327-5

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