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

LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112369
Author(s):  
Fahrettin Gokhun Tokay ◽  
Ali Can Alp ◽  
Pinar Yerlikaya
Keyword(s):  
Shelf Life ◽  
Microbial Transglutaminase ◽  
Fish Meat

scholarly journals Effect of Freezing on the Shelf Life of Salmon

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Paul Dawson ◽  
Wesam Al-Jeddawi ◽  
Nanne Remington
Keyword(s):  
Shelf Life ◽  
Food Waste ◽  
Food Quality ◽  
Review Article ◽  
Life Extension ◽  
Freezing And Thawing ◽  
Fish Meat ◽  
Shelf Life Extension ◽  
Fish Market ◽  
Preservation Method

Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.

scholarly journals Determination of the effect of microbial transglutaminase on technological properties of common carp (Cyprinus carpio L.) meat

2011 ◽  
Vol 51 (No. 12) ◽  
pp. 535-542 ◽  
Author(s):  
F. Vácha ◽  
I. Novik ◽  
J. Špička ◽  
M. Podola
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Microbial Transglutaminase ◽  
Water Holding Capacity ◽  
Processed Meat ◽  
Qualitative Properties ◽  
Fish Meat ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio ◽  
Water Holding

The aim of this study was to evaluate the effect of microbial transglutaminase (TG) on processed meat of common carp (Cyprinus carpio L.). Three levels of microbial transglutaminase (0.5, 1.0 and 1.5%) combined with three levels of NaCl (0, 1 and 2%), added to support the binding reaction, were examined. For the evaluation of quality changes in restructured fish meat, we used the textural property hardness and water holding capacity (WHC). The results confirmed a strong improvement of texture and water holding capacity after the addition of transglutaminase and salt, whereas the addition of 1% TG + 1% NaCl seems to be the best combination from the economic aspect. Another increase in the addition of TG and NaCl to the fish meat did not lead to further improvement of qualitative properties, as it was in the groups with 0% and 1% NaCl.  

scholarly journals Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

2017 ◽  
Vol 2017 ◽  
pp. 1-31 ◽  
Author(s):  
Khawaja Muhammad Imran Bashir ◽  
Jin-Soo Kim ◽  
Jeong Hyeon An ◽  
Jae Hak Sohn ◽  
Jae-Suk Choi
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Value Added ◽  
Fish Muscle ◽  
Raw Material ◽  
Natural Food ◽  
Chemical Additives ◽  
Fish Meat ◽  
Seafood Products ◽  
Increasing Demand

Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.

scholarly journals Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage

2013 ◽  
Vol 33 (1) ◽  
pp. 137-145 ◽  
Author(s):  
Helena Moreno ◽  
Jose Carballo ◽  
Javier Borderías
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Colour Change ◽  
Fish Muscle ◽  
Microbial Transglutaminase ◽  
Visual Appearance ◽  
Chilled Storage ◽  
Small Muscle

Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p < 0.05) during that time, and higher values were observed in samples elaborated by joining small muscle particle size than in those elaborated by homogenization. There was no clear increase in the cooking yield and purge loss, and no significant colour change (p > 0.05) was detected during storage.

Combined effect of different casing and liquid smoked concentration on theshelf - life of sausages produced from fish (Capoeta umbla)

2016 ◽  
Author(s):  
Emine Ozpolat ◽  
Bahri Patir
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Chemical Properties ◽  
Nutrient Composition ◽  
Combined Effect ◽  
Fish Meat ◽  
Liquid Smoke ◽  
Sensory Changes ◽  
Nutrient Compositions ◽  
And Chemical Properties

The effect of different casings and liquid smoking solution on the shelf life of new types of sausage from fish (Capoeta umbla) meat was investigated. For preparation of new sausages two casings were used viz. natural casing (N) and synthetic casing (S). The sausages were prepared by adding liquid smoke at 0.1% and 0.5% concentrations. Nutrient compositions of produced sausages were determined on the first day. Microbial, chemical and sensory changes were analyzed throughout the storage time. Results highlighted that fish meat was suitable to produce sausage. Both types of casing exerted similar nutrient composition, microbiological and chemical properties. In general, the highest sensory scores were recorded for the natural casing and 0.1% liquid smoke added sausage.

scholarly journals Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 974
Author(s):  
Jan Bedrníček ◽  
Jaromír Kadlec ◽  
Ivana Laknerová ◽  
Jan Mráz ◽  
Eva Samková ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Sensory Properties ◽  
Polyphenol Content ◽  
Fishy Odor ◽  
Total Polyphenol ◽  
Fish Meat ◽  
Onion Peel ◽  
Total Polyphenol Content ◽  
Sensory Score

Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1–2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC–MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1–2% can extend shelf life, without the deterioration of sensory properties.

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.

scholarly journals The Shelf- life of Seasoned Fish Meat Floss (Abon Ikan) Made from Red Tilapia (Oreochromis niloticus Trewavas)Processed by Different Frying Methods

2011 ◽  
Vol 4 (2) ◽  
pp. 6-12
Author(s):  
Eko Nurcahya Dewi ◽  
Ratna Ibrahim ◽  
Nuzulia Yuaniva
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Deep Frying ◽  
Red Tilapia ◽  
Fish Meat ◽  
Hedonic Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Pan Frying

Seasoned fish meat floss (“abon ikan” ) is a processed fish made from fish meat and traditionally processed by boiling, seasoning and frying. The frying method that is usually used is a deep frying. The unsaturated fatty acids and the oil content in the product cause a rancidity problem during the product is stored at room temperature. The aim of the research is to find out the effect of a deep frying and a pan frying methods application on the seasoned fish meat floss processing using red tilapia and the storage time at room temperature to the rancidity development and the shelf-life of the products based on the rancidity variable analysis (PV, TBA, AASC, Aw values) and the hedonic values of the products. The experimental design used was a completely randomized design with a factorial pattern (2 x 3 ). Based on the chemical analysis results and the hedonic value of the product stored up to 15 days at a room temperature it was found that the product processed by the pan frying method had a better quality and it was not rancid yet. The characteristics of the product were as followed : PV (4.3699 miliequivalent / kg lipid , TBA (3.5215 mg malonaldehyde / kg sample), AASC (0.4727abs unit/g/ml) , Aw(0.47)  whereas the odour and the flavour  value was 7.2 respectively.   Keywords: Seasoned fish meat floss, red tilapia, deep frying, pan frying, quality

A Man's Shelf Life

2007 ◽  
Author(s):  
Darren Braun
Keyword(s):  
Shelf Life
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