title: The influence of fish age, salt level, and Mtgase addition on the quality of gels prepared from unwashed mince of farmed meagre (Argyrosomus regius).
abstract: The potential of using the unwashed mince of farmed meagre as raw material for the preparation of heat-induced gel products was assessed taking into account the effect of age (small size <1 kg meagre vs commercial size > 2kg meagre), lower salt levels (1.0%, w/w, vs 2.5%, w/w), and microbial transglutaminase (MTGase) incorporation (0.0%, w/w, vs 0.5%, w/w). Heat-induced gel products from > 2 kg fish were of superior quality. Salt reduction from 2.5% to 1.0% (w/w) was detrimental for textural quality, particularly, of gels prepared from >2 kg meagre mince. MTGase addition improved texture. Moreover, MTGase incorporation led to a greater importance of non-covalent hydrophobic bonding.
authors.forename: Carlos
authors.initials: C
authors.lastname: Cardoso
authors.forename: Bernardo
authors.initials: B
authors.lastname: Ribeiro
authors.forename: Rogério
authors.initials: R
authors.lastname: Mendes
mesh_terms: D000367:Age Factors; D000704:Analysis of Variance; D000818:Animals; D017756:Aquaculture / Q000379:methods; D055598:Chemical Phenomena; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D005511:Food Handling / Q000379:methods; D063427:Food Quality; D005782:Gels / Q000032:analysis / Q000592:standards*; D006358:Hot Temperature; D057927:Hydrophobic and Hydrophilic Interactions; D012965:Sodium Chloride / Q000494:pharmacology*; D011503:Transglutaminases / Q000494:pharmacology*
chemical_list: D005782:Gels; D012965:Sodium Chloride; D011503:Transglutaminases