首页|Production and shelf life of restructured fish meat binded by microbial transglutaminase

Production and shelf life of restructured fish meat binded by microbial transglutaminase

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  • NSTL
  • Elsevier
In this study, the effects of MTGase addition (0, 0.16, 0.32%), pressure weight (0, 2.54, 5.09 gf/cm(2)) and setting time (4, 14, 24 h) at 4 degrees C on restructured European seabass (Dicentrarchus labrax) meat were systematically optimized with RSM in order to obtain a ready to eat seafood product. The optimized process was characterized by drip loss, total free amino acids and hardness value. The RSM study demonstrated that, 0.32% MTGase, 17.5 h of setting time and 3.56 gf/cm(2) of pressure weight were the optimal processing parameters.

RestructuringMicrobial transglutaminaseSeabassResponse surface methodShelf life

Tokay, Fahrettin Gokhun、Alp, Ali Can、Yerlikaya, Pinar

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Akdeniz Univ, Fisheries Fac, Antalya, Turkey

2021

10.1016/j.lwt.2021.112369

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.152
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