Reduced-salt restructured European hake (Merluccius merluccius) obtained using microbial transglutaminase

Abstract

Restructured products of European hake (Merluccius merluccius) could provide new functional products increasing their commercial value. Restructuring allows to obtain free-fish-bone products adequate for children and elder people. The aim of this work was to develop restructured hake using reduced-salt and microbial transglutaminase. The products are also adequate for people with blood pressure disorders. Textural profile analysis, expressible water, dry matter, water activity and colour parameters were measured. The temperature effect of the setting phenomenon was evaluated at three conditions: 7ºC/12 h, 25ºC/2 h or 40ºC/15 min using 15 g/kg of NaCl and 300 U/kg of transglutaminase. The results showed that the parameters were improved at 25ºC/2 h. In a second step, salt was reduced to 10 g/kg and the setting was fixed at 25ºC/2 h. Transglutaminase concentration was studied at 150, 300, 600 or 900 U/kg. The models showed that hardness similar than that of turkey breast can be obtained using 377 U/kg of transglutaminase. Slices can be made for sandwiches, opening new markets for the European hake. The results demonstrated that the restructuring of European hake is feasible.