TITLE:
Quality of Semi-Prepared Products from Rainbow Trout Waste (Onchorynchus mykiss) by Using Different Technological Strategics
AUTHORS:
Karoline Ribeiro Palmeira, Eliane Teixeira Mársico, Laís Doro, Môsar Lemos, Claudia Emília Teixeira, Vania Margaret Flosi Paschoalin, Maria Lúcia Guerra Monteiro, Carlos Adam Conte Júnior
KEYWORDS:
Oncorhynchus mykiss; Soy Protein; Microbial Transglutaminase; Salt Replacer; Biogenic Amine
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.6,
March
13,
2014
ABSTRACT: The consumption of
freshwater fish and fish products has gradually grown worldwide over the last
decades, generating a proportional waste increase. The objective of the present
study was to assess the chemical and bacteriological quality of restructured
fish product, meatball-type, prepared with rainbow trout (Onchorynchus mykiss) waste added of 1% transglutaminase (MTG), 4%
textured soy protein (TSP) and replacing part of the sodium chloride with potassium
chloride (75%/25%) as described below: T1—starch addition (control); T2—MTG
addition (1%); T3—soy protein addition (4%); T4—soy protein addition (4%) and
MTG addition (1%); T5—soy protein addition (4%), MTG addition (1%) and partial
replacement of salt (75% NaCl/25% KCl). Total aerobic mesophilic bacteria
(TAMB), 2-thiobarbituric acid reactive substances (TBARS), pH determination and
quantification of biogenic amines were performed on the day after manufacturing
(P0) and after 60 days of storage (P1) at －25℃±
2℃. The results
showed that there was no significant difference (p