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Karaca E, Kılıç B. Effects of cold‐set binding agents on oxidative stability and residual nitrite levels in thermally processed ground beef during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Esra Karaca
- Department of Food Engineering Faculty of Engineering Suleyman Demirel University Isparta Turkey
| | - Birol Kılıç
- Department of Food Engineering Faculty of Engineering Suleyman Demirel University Isparta Turkey
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2
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Eysteinsson ST, Arason S, Guðjónsdóttir M. Chemical characterization and processing suitability of zooplankton-rich side-streams from Atlantic mackerel (Scomber scombrus) processing. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Marín-Peñalver D, Alemán A, Montero P, Gómez-Guillén M. Gelling properties of hake muscle with addition of freeze-thawed and freeze-dried soy phosphatidylcholine liposomes protected with trehalose. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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5
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Ribeiro AT, Elias M, Teixeira B, Pires C, Duarte R, Saraiva JA, Mendes R. Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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6
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Valorization of recurrently discarded fish species in trawler fisheries in North-West Spain. Journal of Food Science and Technology 2018; 55:4477-4484. [PMID: 30333644 DOI: 10.1007/s13197-018-3376-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2018] [Accepted: 08/07/2018] [Indexed: 10/28/2022]
Abstract
The progressive elimination of fish discards established by the European Union Council in 2013 has stimulated the valorization of flesh from discarded high-quality species with good protein functional properties but which frequently have excessive fish-bones, fat, strange flavours, soft texture, etc. The present study therefore focuses on valorization of the extracted muscle (minced muscle), from several fish species frequently discarded in north-western Spanish fisheries (Atlantic Ocean): Blue whiting (Micromesistius poutassou), Mackerel (Scomber scombrus), Red scorpionfish (Scorpaena scrofa), Pouting (Trisoreptus luscus) and Gurnard (Trigla spp.). Valorization of these discarded fish resources is a key objective for the survival of the fishery sector in this area. In this regard present study was planned to examine the behaviour of the mince during 6 months of frozen storage by means of physicochemical and sensory analyses, and to test consumer acceptance of three technologically different products (burgers, nuggets and structured fingers) prepared with fish mince from different species. Results indicated that protein aggregation started at the outset of frozen storage but progressed very slowly, with the exception of non-washed blue whiting and red scorpionfish minces. Moreover, during frozen storage lipid oxidation increased in all samples; the increase was with two objectives highest in minced mackerel, a fatty fish, but no rancid flavour was detected. All mince samples presented acceptable physicochemical properties and good sensory acceptability after 6 months of frozen storage. Acceptability of final products made with these minces was high in all cases. Burgers were more acceptable for consumers aged over 40 and fingers and nuggets more for younger people.
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7
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Protein aggregation, water binding and thermal gelation of salt-ground hake muscle in the presence of wet and dried soy phosphatidylcholine liposomes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Yerlikaya P, Yatmaz HA, Gokoglu N, Ucak I. The quality alterations of rainbow trout mince treated with transglutaminase. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.034] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level. Journal of Food Science and Technology 2017; 54:303-312. [PMID: 28242929 DOI: 10.1007/s13197-016-2463-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/30/2016] [Accepted: 12/23/2016] [Indexed: 10/20/2022]
Abstract
Effects of microbial transglutaminase (MTGase), fibrin/thrombin combination (fibrimex), alginate or combination of these binding agents on physicochemical parameters of cooked ground beef with reduced salt level were investigated. Seventeen treatments included three control (no binding agent) groups incorporated with varying concentrations of salt (0.5, 1, 2%, w/w) and fourteen treatment groups produced with MTGase or fibrimex or alginate or their combinations at 0.5 or 1% salt levels. The samples were analyzed for cooking loss (CL), pH, color, moisture, fat, protein, ash, salt, texture and TBARS. The results indicated that the use of MTGase or fibrimex or MTGase/fibrimex combination had significant effect on preventing textural deterioration caused by salt reduction. Even though the use of MTGase resulted in higher CL values, formulation of ground beef with fibrimex or alginate or MTGase/fibrimex/alginate combinations reduced CL when compared with the control groups. The use of fibrimex in ground beef resulted in a decrease in TBARS, lightness, redness and pH values. However, the use of alginate caused an increase in pH, lightness and redness values of ground beef. Based on the present study, the use of fibrimex or a combination of fibrimex with MTGase in the product formulation can be an effective strategy to reduce cooking loss, to improve or maintain the textural properties and to extend shelf life of cooked ground beef with reduced salt level.
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Moreno HM, Herranz B, Pérez-Mateos M, Sánchez-Alonso I, Borderías JA. New Alternatives in Seafood Restructured Products. Crit Rev Food Sci Nutr 2016; 56:237-48. [PMID: 25000341 DOI: 10.1080/10408398.2012.719942] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
A general overview, focusing on new trends in the different techniques used in restructured seafood product processing has been described in this work. Heat-induced gelation has been more widely studied in scientific literature than cold gelation technology. This latter technology includes the use of hydrocolloids (alginates and glucomannan) or enzymes (microbial transglutaminase) for making both raw and cooked restructured products. In restructuration processes, fortification processing with some functional ingredients is studied, giving as a result extra value to the products as well as increasing the variety of new seafood products. The process of alleviating heavy metals and organic pollutants from the raw material used has also been reviewed in the present paper.
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Affiliation(s)
- Helena M Moreno
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
| | - Beatriz Herranz
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
| | - Miriam Pérez-Mateos
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
| | | | - Javier A Borderías
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
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Yerlikaya P, Gokoglu N, Ucak I, Yatmaz HA, Benjakul S. Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2215-2221. [PMID: 25263002 DOI: 10.1002/jsfa.6937] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Revised: 09/19/2014] [Accepted: 09/23/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Microbial transglutaminase (MTGase) is an enzyme utilized in the food industry in many areas. In this study, the suppression effect of MTGase at various levels (0, 2, 5, 10 g kg(-1)) on the formation of biogenic amines in mackerel was determined during refrigerated storage of 8 days. RESULTS Mince added with 2 g kg(-1) MTGase showed the lowest formation of putrescine, cadaverine and tyramine throughout the storage. Histamine exceeded the consumable limit (500 mg kg(-1) ) after the 4th day, except for that containing 2 g kg(-1) MTGase. The formation of total volatile basic nitrogen and total free amino acid content were retarded and the pH value was unaltered by addition of MTGase. With increasing MTGase levels, the growth of total psychrophilic bacteria, mould, yeast and coliform bacteria was retarded. The sensory scores of mackerel mince increased as MTGase concentrations increased. CONCLUSION MTGase plays a role in maintaining the quality of mackerel mince during refrigerated storage. As a result of the present study, a new use for MTGase in the food industry is revealed. It will contribute especially in the field of development of products for consumers with allergic sensitivity.
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Affiliation(s)
| | - Nalan Gokoglu
- Faculty of Fisheries, Akdeniz University, Antalya, Turkey
| | - Ilknur Ucak
- Faculty of Fisheries, Akdeniz University, Antalya, Turkey
| | | | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
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Monteiro MLG, Mársico ET, Lázaro CA, da Silva Canto ACVC, Lima BRCDC, da Cruz AG, Conte-Júnior CA. Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2598-609. [PMID: 25892758 PMCID: PMC4397336 DOI: 10.1007/s13197-014-1327-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2014] [Accepted: 03/14/2014] [Indexed: 10/25/2022]
Abstract
The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect (P > 0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved (P < 0.05) cooking yield and instrumental hardness and chewiness as well as sensory (salty taste, succulence and tenderness) attributes; strongly contributing to greater overall acceptance. Therefore, restructured tilapia steaks manufactured with MTG are potentially valued-added products with good consumer acceptance and better purchase-intention than steaks formulated with 0 % MTG.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - Eliane Teixeira Mársico
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - César Aquiles Lázaro
- />College of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Av. Circunvalación Cdra. 28 s/n, P.O. Box 03-5137, San Borja, Lima Peru
| | | | - Bruno Reis Carneiro da Costa Lima
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - Adriano Gomes da Cruz
- />Federal Institute of Education, Science and Technology of Rio de Janeiro, Rua Senador Furtado Maracanã, 20270-021 Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Júnior
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
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Santhi D, Kalaikannan A, Malairaj P, Arun Prabhu S. Application of microbial transglutaminase in meat foods: A review. Crit Rev Food Sci Nutr 2015; 57:2071-2076. [DOI: 10.1080/10408398.2014.945990] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- D. Santhi
- Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu, India
| | - A. Kalaikannan
- Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu, India
| | - P. Malairaj
- Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu, India
| | - S. Arun Prabhu
- Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu, India
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Cardoso C, Mendes R. The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre ( Argyrosomus regius). Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Carlos Cardoso
- Portuguese Institute for the Sea and Atmosphere (IPMA); Av. Brasília; 1449-006; Lisbon; Portugal
| | - Rogério Mendes
- Portuguese Institute for the Sea and Atmosphere (IPMA); Av. Brasília; 1449-006; Lisbon; Portugal
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Kunnath S, Lekshmi M, Chouksey MK, Kannuchamy N, Gudipati V. Textural quality and oxidative stability of restructured pangasius mince: effect of protein substrates mediated by transglutaminase. Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-013-1000-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chanarat S, Benjakul S, H-Kittikun A. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:844-852. [PMID: 22413145 DOI: 10.1002/jsfa.4656] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
BACKGROUND Microbial transglutaminase (MTGase) has been used to increase the gel strength of surimi. Nevertheless, its effectiveness varies with fish species. The aim of this study was to elucidate the effect of MTGase at different levels on protein cross-linking and gel property of surimi from threadfin bream, Indian mackerel and sardine in the presence and absence of endogenous transglutaminase. RESULT Breaking force of all surimi gels increased as MTGase levels (0-0.6 U g⁻¹) increased except for threadfin bream surimi gel, where the breaking force decreased at 0.6 U g⁻¹ (P < 0.05). In the presence of EDTA, the gel strengthening effect was lower, suggesting the combined effect of endogenous transglutaminase with MTGase. With the addition of MTGase, the gel with the highest increase in breaking force showed highest decrease in myosin heavy chain. When cross-linking activity of MTGase on natural actomyosin (NAM) was determined, the highest decreasing rate in ε-amino group content with the concomitant increased formation of cross-linked proteins was found in NAM from threadfin bream. The reactivity of muscle proteins toward MTGase-induced cross-linking was in agreement with surimi gel strengthening. CONCLUSION The composition and properties of muscle proteins of varying fish species more likely determined protein cross-linking induced by MTGase, thereby affecting their gel properties.
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Affiliation(s)
- Sochaya Chanarat
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-011-0765-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Cardoso CL, Mendes RO, Saraiva JA, Vaz-Pires PR, Nunes ML. Quality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2010. [DOI: 10.1080/10498850.2010.506255] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Moreno HM, Carballo J, Borderías AJ. Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.12.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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