Quality importance of raw material fish muscle (Merluccius capensis) in restructured products Use of microbial Transglutaminase
5th Euro-Global Summit and Expo on Food & Beverages
June 16-18, 2015 Alicante, Spain

Ruth Nunez, Deysi Cando, Silvia Diaz, Jose Carballo, A Javier Borderias and Helena M Moreno

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Making restructured fish products is a way to obtain high commercial value products, by using non-commercial fishes, byproducts or low quality raw materials in order to be revalorized. To that end, it is normally necessary the use of different ingredients and additives to improve the physicochemical and sensory properties of the resulting products. One of the most widely ingredients used is Microbial transglutaminase (MTGase), which forms covalent bonds between the ?-amino group of lysyl residues and the ?-carboxamide group of glutaminyl residues of adjacent proteins. The proteinfunctional properties of the raw material is of great importance in the elaboration of these products, so damage due to the inappropriate and/or long storage periods leads to quality losses. In this study, two different hake muscle were studied depending on its protein functionality. The good quality was named sample H and the poor one sample L. Also, the size of the muscle piece to be restructured has been considered, so muscle particle size of 20 mm (muscle fibres are not disintegrated and the final texture of the product is more natural) and fish mince finely homogenized, have been used. Restructured products were elaborated by adding MTGase (0.5- 1.0%), NaCl (1.5%) and sodium caseinate (0.75%). The results show that when the above ingredients mentioned are added, if the muscle particle size is 20 mm it is required a good protein functionality to get a good restructured product quality. On the contrary, when muscle is completely disintegrated and homogenized, protein quality functionality is not a limitation factor to obtain a good quality product.

Biography :

Ruth Nunez made her Doctorate at Institute of Food Science, Technology and Nutrition, ICTAN-CSIC. Before completing her PhD, she worked for a private company collaborating in different European Projects. She completed her PhD in 2013, at the Complutense University of Madrid (UCM). After it, she worked at University of Vigo developing another European Project. Nowadays she is working at ICTAN-CSIC again, carrying out a Retos-Colaboraci�n Project. She has published 4 papers in reputed journals and has participated in several congresses. She finished a Chemical Engineering Master in 2008 (UCM) and she is studying a Quality, Environment and Occupational Risk Prevention Integrated Management Master right now (Cerem-Rey Juan Carlos University).