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 w...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2010-08-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400030 |
| _version_ | 1818234762064560128 |
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| author | Alex Augusto Gonçalves Marcelo Gonzalez Passos |
| author_facet | Alex Augusto Gonçalves Marcelo Gonzalez Passos |
| author_sort | Alex Augusto Gonçalves |
| collection | DOAJ |
| description | 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).<br>Este estudo teve como objetivo determinar a influência de três concentrações de enzima transglutaminase comercial em filés reestruturado a partir de polpa de corvina (Micropogonias furnieri), uma das quatro espécies marinhas notáveis no Brasil. O filé reestruturado desenvolvido tem vantagens quando comparado aos filés tradicionais, tais como, a ausência da espinhas e sabor menos intenso (ciclos de lavagens). O processo de lavagem da polpa de corvina foi comparado com cinco agentes clarificantes: água (controle), ácido fosfórico (H3PO4), cloreto de sódio (NaCl), carbonato de cálcio (CaCO3) e bicarbonato de sódio (NaHCO3). O produto de qualidade superior (mais branco) foi obtido com a lavagem com carbonato de cálcio. Três concentrações (1,5%, 1,0% e 0,5%) de transglutaminase microbiana (Activa TG-B % v/v e Activa TG-BP % p/p) foram comparadas a fim de produzir o produto reestruturado (filé sem espinha). A concentração de 1,5% (ambas as enzimas) produziu melhores resultados. Os produtos reestruturados foram comparados através de análise sensorial, e apresentaram melhores parâmetros sensoriais (aparência, odor, sabor e textura), as amostras tratadas com Activa TG-B (forma de solução). |
| first_indexed | 2024-12-12T11:43:13Z |
| format | Article |
| id | doaj.art-1771303284bd4954872ac0173a456cae |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-12T11:43:13Z |
| publishDate | 2010-08-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-1771303284bd4954872ac0173a456cae2022-12-22T00:25:29ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242010-08-0153498799510.1590/S1516-89132010000400030Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminasAlex Augusto GonçalvesMarcelo Gonzalez PassosThis 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).<br>Este estudo teve como objetivo determinar a influência de três concentrações de enzima transglutaminase comercial em filés reestruturado a partir de polpa de corvina (Micropogonias furnieri), uma das quatro espécies marinhas notáveis no Brasil. O filé reestruturado desenvolvido tem vantagens quando comparado aos filés tradicionais, tais como, a ausência da espinhas e sabor menos intenso (ciclos de lavagens). O processo de lavagem da polpa de corvina foi comparado com cinco agentes clarificantes: água (controle), ácido fosfórico (H3PO4), cloreto de sódio (NaCl), carbonato de cálcio (CaCO3) e bicarbonato de sódio (NaHCO3). O produto de qualidade superior (mais branco) foi obtido com a lavagem com carbonato de cálcio. Três concentrações (1,5%, 1,0% e 0,5%) de transglutaminase microbiana (Activa TG-B % v/v e Activa TG-BP % p/p) foram comparadas a fim de produzir o produto reestruturado (filé sem espinha). A concentração de 1,5% (ambas as enzimas) produziu melhores resultados. Os produtos reestruturados foram comparados através de análise sensorial, e apresentaram melhores parâmetros sensoriais (aparência, odor, sabor e textura), as amostras tratadas com Activa TG-B (forma de solução).http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400030Seafoodminced fishwhite croackertransglutaminaserestructured fish |
| spellingShingle | Alex Augusto Gonçalves Marcelo Gonzalez Passos Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas Brazilian Archives of Biology and Technology Seafood minced fish white croacker transglutaminase restructured fish |
| title | Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas |
| title_full | Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas |
| title_fullStr | Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas |
| title_full_unstemmed | Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas |
| title_short | Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas |
| title_sort | restructured fish product from white croacker micropogonias furnieri mince using microbial transglutaminas |
| topic | Seafood minced fish white croacker transglutaminase restructured fish |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400030 |
| work_keys_str_mv | AT alexaugustogoncalves restructuredfishproductfromwhitecroackermicropogoniasfurnieriminceusingmicrobialtransglutaminas AT marcelogonzalezpassos restructuredfishproductfromwhitecroackermicropogoniasfurnieriminceusingmicrobialtransglutaminas |