Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi
Microbial transglutaminase (MTGase), pressure treatment (HP) and a combination of both treatments were evaluated in the formation of flying fish surimi (FFS) to improve its functional properties for use in the fabrication of restructured seafood products. Four samples were made: C-0 (Control), made by FFS setting (40°C/30 min) and heating (90°C/30 min), C-08 (sample C-0 with 0.8% MTGase), HP-0 (sample C-0 subjected to 80 MPa) and HP-08 (samples HP-0 with 0.8% MTGase). Physicochemical, rheological and structural properties were measured. Sample C-08 was the most rigid gel, with the highest level of structural organization due to the greater proportion of covalent bonds. Conversely, HP produced more elastic and time-stable networks as a result of the recombination of weak bonds due to the compression-expansion effect. No synergic effect was observed (HP-08), since the pressure-induced change in protein conformation led to a reduction of MTGase activity. These findings were consistent with the results of scanning electron microscopy. Industrial relevance The industrial relevance of the present work lies in the possibility of using low quality flying fish surimi (FFS) to make value-added seafood products. This would be achieved by using different treatments commonly employed in the food industry, such as microbial transglutaminase incorporation during the final product fabrication process and/or the application of >low> high pressure treatments (80 MPa) to achieve adequate mechanical properties in the final product. © 2013 Elsevier Ltd. All rights reserved.
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Elsevier
2013
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Subjects: | Scanning electron microscopy, Physicochemical properties, Rheological properties, Microbial transglutaminase, High-pressure, |
Online Access: | http://hdl.handle.net/10261/88976 |
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dig-ictan-es-10261-889762021-04-30T11:32:54Z Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi Herranz, Beatriz Tovar, C. A. Borderías, A. Javier Moreno Conde, Helena María Scanning electron microscopy Physicochemical properties Rheological properties Microbial transglutaminase High-pressure Microbial transglutaminase (MTGase), pressure treatment (HP) and a combination of both treatments were evaluated in the formation of flying fish surimi (FFS) to improve its functional properties for use in the fabrication of restructured seafood products. Four samples were made: C-0 (Control), made by FFS setting (40°C/30 min) and heating (90°C/30 min), C-08 (sample C-0 with 0.8% MTGase), HP-0 (sample C-0 subjected to 80 MPa) and HP-08 (samples HP-0 with 0.8% MTGase). Physicochemical, rheological and structural properties were measured. Sample C-08 was the most rigid gel, with the highest level of structural organization due to the greater proportion of covalent bonds. Conversely, HP produced more elastic and time-stable networks as a result of the recombination of weak bonds due to the compression-expansion effect. No synergic effect was observed (HP-08), since the pressure-induced change in protein conformation led to a reduction of MTGase activity. These findings were consistent with the results of scanning electron microscopy. Industrial relevance The industrial relevance of the present work lies in the possibility of using low quality flying fish surimi (FFS) to make value-added seafood products. This would be achieved by using different treatments commonly employed in the food industry, such as microbial transglutaminase incorporation during the final product fabrication process and/or the application of >low> high pressure treatments (80 MPa) to achieve adequate mechanical properties in the final product. © 2013 Elsevier Ltd. All rights reserved. The authors would like to thank the Spanish Ministry of Economy and Competitiveness and the Spanish National Research Council (CSIC) for supporting the project AGL2011-24693. The authors also wish to thank the Xunta de Galicia for its financial support under the Consolidation and restructuring program of competitive research units: Strategic Research Partnerships (2009/060). Peer Reviewed 2013-12-26T10:28:41Z 2013-12-26T10:28:41Z 2013 2013-12-26T10:28:41Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.ifset.2013.08.010 issn: 1466-8564 Innovative Food Science and Emerging Technologies 20: 24- 33 (2013) http://hdl.handle.net/10261/88976 10.1016/j.ifset.2013.08.010 en none Elsevier |
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Scanning electron microscopy Physicochemical properties Rheological properties Microbial transglutaminase High-pressure Scanning electron microscopy Physicochemical properties Rheological properties Microbial transglutaminase High-pressure |
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Scanning electron microscopy Physicochemical properties Rheological properties Microbial transglutaminase High-pressure Scanning electron microscopy Physicochemical properties Rheological properties Microbial transglutaminase High-pressure Herranz, Beatriz Tovar, C. A. Borderías, A. Javier Moreno Conde, Helena María Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi |
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Microbial transglutaminase (MTGase), pressure treatment (HP) and a combination of both treatments were evaluated in the formation of flying fish surimi (FFS) to improve its functional properties for use in the fabrication of restructured seafood products. Four samples were made: C-0 (Control), made by FFS setting (40°C/30 min) and heating (90°C/30 min), C-08 (sample C-0 with 0.8% MTGase), HP-0 (sample C-0 subjected to 80 MPa) and HP-08 (samples HP-0 with 0.8% MTGase). Physicochemical, rheological and structural properties were measured. Sample C-08 was the most rigid gel, with the highest level of structural organization due to the greater proportion of covalent bonds. Conversely, HP produced more elastic and time-stable networks as a result of the recombination of weak bonds due to the compression-expansion effect. No synergic effect was observed (HP-08), since the pressure-induced change in protein conformation led to a reduction of MTGase activity. These findings were consistent with the results of scanning electron microscopy. Industrial relevance The industrial relevance of the present work lies in the possibility of using low quality flying fish surimi (FFS) to make value-added seafood products. This would be achieved by using different treatments commonly employed in the food industry, such as microbial transglutaminase incorporation during the final product fabrication process and/or the application of >low> high pressure treatments (80 MPa) to achieve adequate mechanical properties in the final product. © 2013 Elsevier Ltd. All rights reserved. |
format |
artículo |
topic_facet |
Scanning electron microscopy Physicochemical properties Rheological properties Microbial transglutaminase High-pressure |
author |
Herranz, Beatriz Tovar, C. A. Borderías, A. Javier Moreno Conde, Helena María |
author_facet |
Herranz, Beatriz Tovar, C. A. Borderías, A. Javier Moreno Conde, Helena María |
author_sort |
Herranz, Beatriz |
title |
Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi |
title_short |
Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi |
title_full |
Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi |
title_fullStr |
Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi |
title_full_unstemmed |
Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi |
title_sort |
effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi |
publisher |
Elsevier |
publishDate |
2013 |
url |
http://hdl.handle.net/10261/88976 |
work_keys_str_mv |
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