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• W2038058315 abstract "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 < 0.05). Samples with regular-salt level (20 g/kg) showed higher values of hardness, springiness and chewiness than low-salt (10 g/kg) samples (p < 0.05). Expressible water ranged from 7% to 10% for low-salt samples and from 4.3% to 4.5% for regular-salt samples, a decrease of the salt level induced a decrease in the WHC. El cloruro sódico se adiciona a los productos reestructurados con el fin de extraer las proteínas solubles, como las miofibrilares, que sirven de agentes de unión en la pasta de pescado. Algunos aditivos, como la transglutaminasa microbiana, han sido utilizados en productos reestructurados bajos en sal para mejorar la capacidad de retención de agua y las propiedades texturales. En este trabajo se estudió el efecto del nivel de sal y transglutaminasa (MGTasa), sobre las propiedades mecánicas y las características fisicoquímicas, de un producto reestructurado no cocido de dorada (Sparus arata). Las propiedades mecánicas, a excepción de la adhesividad, presentaron valores más altos en las muestras con un nivel regular de sal (p < 0,05). Los valores de los parámetros del Análisis de Textura TPA se incrementaban de forma significativa (p < 0,05) al aumentar la MTGasa adicionada de 3 a 6 g/kg para muestras con nivel regular de sal. El agua extraíble incrementaba con el nivel de MTGasa para muestras con un contenido bajo de sal indicando un descenso en la capacidad de retención de agua." @default.
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• W2038058315 date "2011-08-01" @default.
• W2038058315 modified "2023-10-16" @default.
• W2038058315 title "Production of cold-setting restructured fish products from gilthead sea bream (<i>Sparus aurata</i>) using microbial transglutaminase and regular and low-salt level Producción de reestructurados de dorada (<i>Sparus aurata</i>) en frío usando transglutaminasa y niveles normales y bajos de sal" @default.
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• W2038058315 doi "https://doi.org/10.1080/19476337.2010.485701" @default.
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