Effect of Microbial Transglutaminase,Dietary Fiber,and Low-Salt Levels Upon Heat-Induced Meagre (Argyrosomus regius) Gels |
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| Authors: | Carlos Cardoso Bernardo Ribeiro |
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| Affiliation: | 1. Portuguese Institute for the Sea and the Atmosphere (IPMA, I.P.), Lisbon, Portugal;2. School of Agronomy, Technical University of Lisbon (ISA/UTL), Lisbon, Portugal |
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| Abstract: | The effects of microbial transglutaminase (MTGase; 5 g/kg, w/w) and dietary fiber (40 g pea fiber/kg product and 20 g carrageenan + 20 g konjac flour/kg product) on heat-induced meagre (Argyrosomus regius) gels with 25 and 10 g salt/kg, w/w were analyzed.MTGase addition increased the magnitude of texture variables. Inner pea fiber had an increasing effect on gel texture. The combination of carrageenan and konjac hardened meagre gels (from 22.2 ± 1.4 to 47.3 ± 4.5 N) and enhanced water-holding capacity. Salt reduction with MTGase ensured a gelling quality similar to that of gels from Alaska pollock surimi. |
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| Keywords: | meagre low-salt products transglutaminase dietary fiber functional properties |
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