Low‐salt restructured fish products using microbial transglutaminase as binding agent

Abstract

Abstract Low‐salt restructured silver carp products were obtained using mechanically deboned fish meat from filleting wastes of silver carp ( Hypophthalmichthys molitrix ). The additives used were NaCl at three levels (0 (control), 10 and 20 g kg −1 ) and microbial transglutaminase (MTGase) also at three levels (0 (control), 3 and 6 g kg −1 ). The fish meat was massaged with the additives at <15 °C for 1 h. The massaged fish paste was then packed into steel stainless tubes and cooked at 40 °C for 30 min followed by 90 °C for 15 min. Changes in mechanical properties (texture profile analysis and punch test), solubility, electrophoretic profile and expressible water were evaluated. Hardness was in the range from 26.3 to 52.4 N, cohesiveness varied from 0.185 to 0.318 and springiness varied from 0.418 to 0.768. Increasing the amount of both additives improved the mechanical and functional properties of the restructured silver carp products. MTGase activity was associated with a decrease in protein solubility and a decrease in the myosin band (SDS‐PAGE). Increasing NaCl decreased the amount of expressible water. The results indicated that it is feasible to obtain low‐salt restructured silver carp products with improved mechanical and good functional properties using 3 g kg −1 MTGase and 10 g kg −1 NaCl. © 2002 Society of Chemical Industry