Effects of Coriander (Coriandrum sativum L.) and Garlic (Allium sativum L.) Essential Oil on the Quality and Fishy Smells During Refrigerated Storage of Restructured Product from Silver Carp (Hypophthalmichthys molitrix) Surimi

In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.

Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas

This study aimed at determining the influence of three concentrations of commercial transglutaminase enzyme in restructured fillet of minced fish from white croacker (Micropogonias furnieri), one of the four marine species with notability in Brazil. The restructured fillet developed had advantages when compared to traditional fillet, such as absence of spine and less flavour intensity (washes cycles). Washing process for white croacker mince was compared with five clarification agents: water (control), phosphoric acid (H3PO4), sodium chloride (NaCl), calcium carbonate (CaCO3) and sodium bicarbonate (NaHCO3). The higher quality product (whiteness) was obtained with calcium carbonate washes. Three concentrations (1.5, 1.0 and 0.5%) of microbial transglutaminase MGTase (Active TG-B %v/v and Active TG-BP %w/w) were compared, in order to produce fish restructured product (boneless fillet). The concentration of 1.5% (both enzymes), produced better results. The restructured products were compared by sensory analysis and showed better sensory parameters (appearance, odour, flavour and texture) samples treated with Active TG-B (solution form).