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

Abstract

In this study, the effects of MTGase addition (0, 0.16, 0.32%), pressure weight (0, 2.54, 5.09 gf/cm2) and setting time (4, 14, 24 h) at 4 °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/cm2 of pressure weight were the optimal processing parameters.Shelf life quality of the optimal product was monitored during frozen storage. pH, TVB-N and totox values were within the acceptable limits at the end of the storage. Dimensional deviation, amount of pores, drip loss and total free amino acids were determined at low levels in the products whose texture was tightened by the effect of MTGase and suppression weight. The hardness value was determined between “8.34 ± 0.29 N”, which reflected positively on the sensory analysis and microstructure results.Quality analysis shows that the restructured optimal product maintains its quality for 5 months of frozen storage. Restructured fish products have chance to increase seafood consumption and can be commercialized.