RT Journal Article
T1 Obtaining reduced-salt restructured white tuna (Thunnus alalunga) mediated by microbial transglutaminase
A1 Martelo Vidal, María José
A1 Fernández No, Inmaculada Concepción
A1 Guerra Rodríguez, Esther
A1 Vázquez Vázquez, Manuel
K1 Restructured fish products
K1 Transglutaminase
K1 Texture
K1 Thunnus alalunga
K1 Setting
AB White tuna (Thunnus alalunga) is a blue sh with nutritional signi cance and high bene ts to health. The aim of this work was to develop white tuna restructured products with reduced-salt (15 g/kg) using transglutaminase. Textural pro le analysis, expressible water, dry matter, water activity and colour parameters were measured. In a rst study, the temperature effect of the setting phenomenon was evaluated at three conditions: 4 C/12 h, 25 C/2 h or 40 C/20 min. The results showed that texture parameters were improved using transglutaminase at 4 C/12 h. Considering the results, in a second study the setting at 4 C was selected and the transglutaminase concentration (150, 300, 450 U/kg) and setting time (6, 12, 18 h) were optimized. The better setting treatment was at 4 C for 18 h using 450 U/kg of transglutaminase. Restructured products were obtained under these conditions and in a third study the microbial load was evaluated during the storage at 4 C for 12 days. Different microbiological groups (psychrotrophs, aerobic mesophiles, anaerobes, proteolytic bacteria and Enterobacteriaceae) were measured. The results showed that the manipulation after the cooking step is critical. Overall, it was demonstrated that the restructuring of white tuna is feasible.
PB Elsevier
YR 2016
FD 2016-01-01
LK https://hdl.handle.net/10347/44092
UL https://hdl.handle.net/10347/44092
LA eng
NO LWT Volume 65, January 2016, Pages 341-348
NO This work was supported by Diputación de Lugo (Galicia, Spain)
DS Minerva
RD 24 abr 2026