Production of cold-setting restructured fish products from gilthead sea bream ( Sparus aurata ) using microbial transglutaminase and regular and low-salt level Producci???3n de reestructurados de dorada ( Sparus aurata ) en fr???-o usando transglutaminasa y

摘要

In order to extract salt-soluble proteins, such as myofibrillar proteins, sodium chloride is added to restructured products that serve as a binding agent among fish particles. Various additives, such as microbial transglutaminase (MTGase), have been used to reduce NaCl level in restructured products to improve water holding capacity (WHC) and textural properties. The aim of this work was to study the effect of salt level in the physicochemical and mechanical properties of uncooked restructured fish products using MTGase as cold binding agent. Except adhesiveness, the mechanical properties were affected by both salt and MTGase levels ( p ????