Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix)

2004 ◽  
Vol 86 (2) ◽  
pp. 257-262 ◽  
Author(s):  
Rocı́o M. Uresti ◽  
Simón J. Téllez-Luis ◽  
José A. Ramı́rez ◽  
Manuel Vázquez
Keyword(s):  
Silver Carp ◽  
Microbial Transglutaminase ◽  
Hypophthalmichthys Molitrix ◽  
Fish Products ◽  
Dairy Proteins ◽  
Low Salt

Using pH-Shifting Process to Recover Proteins for Low Salt Gel Products from Silver Carp

2012 ◽  
Vol 554-556 ◽  
pp. 1285-1288 ◽  
Author(s):  
Xiang Jin Fu ◽  
Yue Wu ◽  
Zhong Hai Li
Keyword(s):  
Mechanical Properties ◽  
Binding Capacity ◽  
Silver Carp ◽  
Good Method ◽  
Gel Strength ◽  
Water Binding ◽  
Fish Products ◽  
New Process ◽  
Low Salt ◽  
Ph Shifting

The pH-shifting processes (include acid and alkali process) and conventional water-wash process was applied to recover protein from bony silver carp muscle. And the new process was evaluated to obtain proteins for low salt (0% and 1% NaCl, w/w) fish products. The alkali isolated protein (AK) exhibited the best solubility at all salt concentrations. Furthermore, the AK had the highest gel strength and water binding capacity at low salt concentrations (0% and 1%). Low salt products of AK containing 1% salt showed similar mechanical properties to the water wash surimi (WM) obtained with 2% salt. The results obtained showed that the alkali process is a good method to recover functional proteins from boney silver carp muscle for low salt fish products.

Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi

2012 ◽  
Vol 27 (2) ◽  
pp. 301-308 ◽  
Author(s):  
Xiangjin Fu ◽  
Khizar Hayat ◽  
Zhonghai Li ◽  
Qinlu Lin ◽  
Shiying Xu ◽  
...  
Keyword(s):  
Microwave Heating ◽  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Low Salt

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

2002 ◽  
Vol 82 (9) ◽  
pp. 953-959 ◽  
Author(s):  
Simón J Téllez-Luis ◽  
Rocío M Uresti ◽  
José A Ramírez ◽  
Manuel Vázquez
Keyword(s):  
Microbial Transglutaminase ◽  
Binding Agent ◽  
Fish Products ◽  
Low Salt

scholarly journals Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system

2018 ◽  
Vol 66 (3) ◽  
pp. 147 ◽  
Author(s):  
Z. TZIKAS (Ζ. ΤΖΗΚΑΣ) ◽  
N. SOULTOS (Ν. ΣΟΥΛΤΟΣ) ◽  
I. AMBROSIADIS (Ι. ΑΜΒΡΟΣΙΑΔΗΣ) ◽  
A. LAZARIDOU (Α. ΛΑΖΑΡΙΔΟΥ) ◽  
SP. GEORGAKIS (ΣΠ. ΓΕΩΡΓΑΚΗΣ)
Keyword(s):  
Shelf Life ◽  
Shewanella Putrefaciens ◽  
Microbial Transglutaminase ◽  
Horse Mackerel ◽  
Microbiological Analysis ◽  
Fish Products ◽  
Sensory Acceptability ◽  
Pseudomonas Spp ◽  
Low Salt ◽  
Viable Bacteria

Low-salt restructured fish products without cooking were prepared from Mediterranean horse mackerel using varying levels of NaCl (0-control, 10 and 20 g/Kg) and microbial transglutaminase (MTG) (0-control, 5 and 10 g/Kg). Restructured products with the highest textural strength and sensory acceptability were obtained at 1% MTG and 2% NaCl. The use of MTG made the low salt (1%) product comparable to one prepared with 2% NaCl only. WHC was not affected by MTG at 0% NaCl. The microbiological analysis (Total Viable Bacteria, Shewanella putrefaciens, Pseudomonas spp. and Enterobacteriaceae) suggests a relatively short shelf-life (< 4 days) at refrigeration temperature (2±2ºC). The cooked restructured products received more favourable scores with increased levels of MTG and NaCl.

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