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

Food Chemistry

Volumn 86, Issue 2, 2004, Pages 257-262

  Uresti, Rocío M ^a,c   Téllez Luis, Simón J ^a,c   Ramírez, José A ^a,c   Vázquez, Manuel ^a,b,c  

^a UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^c NONE   (United States)

Author keywords

Fish; Restructured; Salt; Texture; Transglutaminase

Indexed keywords

CASEIN; CASEINATE; MICROBIAL ENZYME; MILK PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SODIUM CHLORIDE; SODIUM DERIVATIVE; UNCLASSIFIED DRUG; WATER;

ANIMAL TISSUE; ARTICLE; CARP; CONTROLLED STUDY; DAIRY PRODUCT; FOOD ANALYSIS; FOOD PROCESSING; INCUBATION TIME; NONHUMAN; SEA FOOD; TEMPERATURE; WASTE; WHEY;

CYPRINUS CARPIO; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS;

EID: 1442360961     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.033     Document Type: Article

References (13)

1. Baker, K. H., Lanier, T. C., & Green, D. P. (2000). Cold restructuring of seafoods using transglutaminase-mediated binding. 2000 IFT Annual Meeting Book of Abstracts 75-6, 164
2. Boyer C., Joandel S., Ouali A., Culioli J. Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast- and slow-twitch rabbit muscles. Journal of Food Science. 61:1996;1143-1148.
3. Hamann, D. D., & MacDonald, G. A. (1992). Rheology and texture properties of surimi and surimi based foods. In T. C. Lanier & C. M. Lee (Eds.), Surimi Technology (pp. 429-500). New York: Marcel Dekker
4. Kuraishi C., Sakamoto J., Yamazaki K., Susa Y., Kuhara C., Soeda T. Production of restructured meat using microbial transglutaminase without salt or cooking. Journal of Food Science. 62:1997;488-490.
5. Narhinen M., Nissinen A., Penttila P.L., Somonen O., Cernerud L., Puska P. Salt content labelling of foods in supermarkets in Finland. Agricultural and Food Science in Finland. 7(4):1998;447-453.
6. Pérez-Mateos M., Montero P. Effects of cations on the gelling characteristics of fish mince with added non ionic and ionic gums. Food Hydrocolloids. 16:2002;363-373.
7. Pérez-Mateos M., Solas T., Montero P. Carrageenans and alginate effects on properties of combined pressure and temperature in fish mince gels. Food Hydrocolloids. 16:2002;225-233.
8. Ramírez J.A., Martín-Polo M.O., Bandman E. Fish myosin as affected by freezing and initial physical state. Journal of Food Science. 65:2000;556-560.
9. Ramírez J.A., Barrera G., Morales O.G., Vázquez M. Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein. Food Hydrocolloids. 16(1):2002;11-16.
10. Ramírez J.A., Uresti R.M., Téllez-Luis S.J., Vázquez M. Using salt and microbial transglutaminase as binding agents in restructured fish products resembling hams. Journal of Food Science. 67(5):2002;1778-1784.
11. Téllez-Luis S.J., Uresti R.M., Ramírez J.A., Vázquez M. Low-salt restructured fish products using microbial transglutaminase. Journal of Food Science and Agriculture. 82:2002;953-959.
12. Uresti R.M., López-Arias N., González-Cabriales J.J., Ramírez J.A., Vázquez M. Use of amidated low methoxyl pectin to produce fish restructured products. Food Hydrocolloids. 17(2):2003;171-176.
13. Yetim H., Ockerman W. The effects of egg white, tumbling and storage time on proximate composition and protein fractions of restructured fish product. Journal of Aquatic Food Product Technology. 4:1995;65-77.