Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 394-400

  Moreno, Helena M ^a   Carballo, José ^a   Borderías, A Javier ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Frozen storage; Microbial transglutaminase; Restructured fish products; Sodium alginate

Indexed keywords

FISH FILLET; FISH MODELS; FISH MUSCLES; FISH PRODUCTS; FRESH FISH; FROZEN STORAGE; GEL STRENGTHS; LIPID OXIDATION; MICROBIAL TRANSGLUTAMINASE; MICROBIAL TRANSGLUTAMINASE (MTGASE); PHYSICOCHEMICAL PROPERTY; PROTEIN AGGREGATION; PROTEIN NETWORK; SODIUM ALGINATES; WATER BINDING CAPACITY;

ALGINATE; COAGULATION; FISH; GELATION; GELS; MEATS; MECHANICAL PROPERTIES; MUSCLE; PROTEINS; SCAFFOLDS; WATER ANALYSIS;

HYDROGELS;

MERLUCCIUS CAPENSIS; REXEA SOLANDRI;

EID: 77649236092     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.12.002     Document Type: Article

References (37)

1. AOAC. Official methods of analysis. 17th ed (2000), Association of Official Analytical Chemistry, Maryland, USA
2. Barroso M., Careche M., and Borderías A.J. Quality control of frozen fish using rheological techniques. Trends in Food Science and Technology 9 6 (1998) 223-229
3. Benjakul S., Visessanguan W., Thonghaekw C., and Tanaka M. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. Food Hydrocolloids 19 (2005) 197-207
4. Bevilacqua A., Zaritzky N.E., and Cavelo A. Histological measurements of ice in frozen beef. Journal of Food Technology 14 (1979) 237-251
5. Borderías A.J., Jiménez-Colmenero F., and Tejada M. Parameters affecting viscosity as a quality-control for frozen fish. Marine Fisheries Revew 47 4 (1985) 43-45
6. Careche M., Del Mazo M.L., and Fernández-Martín F. Extractability and thermal stability of hake (Merluccius merluccius, L.) fillets frozen stored at - 10 °C and - 30 °C. Journal of Science and Food Agriculture 83 (2002) 1791-1799
7. Careche M., Herrero A.M., Rodríguez-Casado A., Del Mazo M.L., and Carmona P. Structural changes of hake (Merluccius merluccius, L.) fillets: Effects of freezing and frozen storage. Journal of Agriculture and Food Chemistry 47 3 (1999) 952-959
8. Careche M., and Tejada M. Interferente by formaldehyde in the 2-thiobarbituric acid test for rancidity. Journal of Science and Food Agriculture 43 (1988) 49-57
9. Field R.A., William J.C., Prasad V.S., Cross H.R., Secrit J.L., and Brewer M.S. An objective measurement for evaluation of bind in restructured lamb roast. Journal of Texture Studies 15 2 (1984) 173-178
10. García M.L., Martín-Benito J., Solas M.T., and Fernández B. Ultrastructure of the myofibrillar component in cod (Gadus morhua L.) and hake (Merluccius merluccius L.) stored at - 20 °C as a function of time. Journal of Agriculture and Food Chemistry 47 (1999) 3809-3815
11. Geirsdottir M., Hlynsdottir H., Thorkelsson G., and Sigurgisladottir S. Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage. Journal of Food Science 72 7 (2007) C376-C380
12. Herrero A.M., Carmona P., and Careche M. Raman spectroscopic study of structural changes in hake (Merluccius merluccius L.) muscle protein during frozen storage. Journal of Agriculture and Food Chemistry 52 (2004) 2147-2153
13. Herrero A.M., Carmona P., García M.L., Solas M.T., and Careche M. Ultrastructural changes and structure and mobility of myowater in froze-stored hake (Merluccius merluccius L.) muscle: Relationship with functionality and texture. Journal of Agriculture and Food Chemistry 53 (2005) 2558-2566
14. Ironside J.I.M., and Love R.M. Studies on protein denaturation in frozen fish i. Biological factors influencing the amounts of soluble and insoluble proteins present in the muscle of the North Sea Cod. Journal of Science and Food Agriculture 9 (1985) 597-617
15. Kellerby S.S., Gu Y.S., McClements D.J., and Decker E.A. Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase. Journal of Agriculture and Food Chemistry 54 (2006) 10222-10227
16. Kim B.Y., Park J., and Yoon W. Rheology and texture properties of surimi gels. In: Park J. (Ed). Surimi and surimi seafood (2004), CRC Press, Boca Raton, FL
17. Kuraishi C., Sakamoto J., Yamanazaki K., Susa Y., Kuhara C., and Soeda C. Production of restructured meat using microbial transglutaminase without salt or cooking. Journal of Food Science 62 3 (1997) 488-490+515
18. Lee S.K., Mei L., and Decker E.A. Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork. Meat Science 46 (1997) 349-355
19. Lim H., and Haard N.F. Protein insolubilization in frozen Greenland halibut. Journal of Food Biochemistry 8 3 (1984) 163-187
20. Montero P., Hurtado J.L., and Pérez-Mateos M. Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids. Food Hydrocolloids 14 5 (2000) 455-461
21. Moreno H.M., Carballo J., and Borderías A.J. Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature. Journal of Science and Food Agriculture 88 (2008) 1529-1536
22. Moreno H.M., Borderías A.J., and Baron C. Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage. Food Chemistry 120 (2010) 410-417
23. Moreno H.M., Carballo J., and Borderías A.J. Study of two different cold restructuring processes using two different qualities of hake (Merluccius capensis) muscle, with addition of microbial transglutaminase. Journal of Science and Food Agriculture 89 (2009) 10.1002. Accepted (06/03/09)
24. Moreno, H.M., Carballo, J., & Borderías, J. (in press). Gelation of fish muscle using Microbial transglutaminase and the effect of sodium chloride and pH levels. doi:10.1111/j.1745-4573.2009.00193.x.
25. Pérez-Mateos M., Solas T., and Montero P. Carrageenans and alginate effect on properties of combines pressure and temperature in fish mince gels. Food Hydrocolloids 16 (2002) 225-233
26. Raharjo S., Dexter D.R., Worfel R.C., Sofos J.N., Solomon M.B., Shults G.W., et al. Restructuring veal steaks with salt. Journal of Food Science 59 3 (1994) 471-473
27. Raharjo S., Dexter D.R., Worfel R.C., Sofos J.N., Solomon M.B., Shults G.W., et al. Quality characteristics of restructured beef steaks manufactured by various techniques. Journal of Food Science 60 1 (1995) 68-71
28. Ramírez J.A., Santos I.A., Morales O.G., Morrisey M.T., and Vázquez M. Application of microbial transglutaminase to improve mechanical properties of surimi from silver carp. Science and Technology Alimentary 3 1 (2006) 21-28
29. Sakai T., Munashinghem D.M.S., Kashimura M., Sugamoto K., and Kawahara S. Effect of NaCl on lipids peroxidation-derived aldehyde, 4-hudroxi-2nonenal formation in minced pork and beef. Meat Science 66 4 (2004) 789-792
30. Sallam K.I., and Samejima K. Microbial and chemical quality of groud beef treated with sodium lactate and sodium chloride during refrigerated storage. Lebensmittel-Wissenschaft Und-Technologie 37 8 (2004) 865-871
31. Sánchez-Alonso I., Hají-Maleki R., and Borderías A.J. Effect of wheat fibre in frozen stored fish muscular gels. European Food Research and Technology 223 4 (2006) 571-576
32. Sánchez-Alonso I., Hají-Maleki R., and Borderías A.J. Wheat fibber as a functional ingredient in restructured fish product. Food Chemistry 100 (2007) 1037-1043
33. Shand P.J., Sofos J.N., and Schmidt G.R. Properties of algin calcium and salt phosphate structured beef rolls with added gums. Journal of Food Science 58 6 (1993) 1224-1230
34. Suklim K., Flick G.J., Marcy J.E., Eigel W.N., Haugh C.G., and Granata L.A. Effect of cold-set binders: Alginates and microbial transglutaminase on the physical properties of restructured scallops. Journal of Texture Studies 35 6 (2004) 634-642
35. Tejada M. Aggregation of myofibrillar proteins during frozen storage of fish. Novel processes and control technologies in the food industry. In: Bozoglu F., Deak T., and Ray B. (Eds). Nato Science Series, Life and Behavioural sciences vol. 338 (2001) 212-226
36. Urdangarin M., Shigeru K., Ryo S., and Hiroki S. Improved solubility and stability of carp myosin by conjugation with alginate oligosaccharide. Fisheries Science 70 (2004) 896-902
37. Vyncke W. Direct determination of the thiobarbituric acid value in trichloroacetic acid extract of fish as a measure of oxidative rancity. Fette Seifen Anstrichmittel 72 (1970) 1084-1087