Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage

H.M. Moreno, A. Javier Borderias, Caroline Baron

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Cold gelation was carried out on trout (Oncorhynchus mykiss) or on hake (Merluccius mertuccius) mince with or without addition of fish oil and using microbial transglutaminase (MTGase). Products were stored at 4 QC for 6 days and lipid oxidation, protein oxidation, texture, water binding capacity, and colour were followed. Results indicated that MTGase was able to generate gels with good properties for both trout and hake. Gels prepared with trout were oxidised whilst gels prepared with hake were stable toward oxidation even in the presence of 5% fish oil. However, in the presence of oil, as an alternative for generating omega-3 enriched products, the activity of MTGase was impaired, as the gels took longer to reach maximum hardness. Furthermore, in all samples containing MTGase, protein oxidation was high. (C)2009 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalFood Chemistry
Volume120
Issue number2
Pages (from-to)410-417
ISSN0308-8146
DOIs
Publication statusPublished - 2010

Fingerprint Dive into the research topics of 'Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage'. Together they form a unique fingerprint.

Cite this