title: Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax).
abstract: The effect of seasonal changes (summer versus winter) upon the quality of heat-induced gel products from farmed sea bass (Dicentrarchus labrax) was studied. Moreover, the effect of microbial transglutaminase addition (0.5%, w/w) on the quality was assessed. Fat content of gel products attained from sea bass grown during summer was higher (12.0% versus 7.6%). Textural properties of the gels from the summer fish were higher. Protein of gels from winter fish was less soluble in SDS + DTT (sodium dodecyl sulphate, SDS; dithiothreitol, DTT). Contrary to some literature, higher fat level may have played a protective role during processing. Accordingly, season via fat content variation had a strong effect on the gelling ability of heat-induced gels prepared from sea bass.
authors.affiliation: 1Instituto Português do Mar e da Atmosfera, IPMA, Lisboa, Portugal.
authors.forename: Carlos L
authors.initials: CL
authors.lastname: Cardoso
authors.forename: Rogério O
authors.initials: RO
authors.lastname: Mendes
authors.forename: Paulo
authors.initials: P
authors.lastname: Vaz-Pires
authors.forename: Maria L
authors.initials: ML
authors.lastname: Nunes
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D001492:Bass / Q000378:metabolism*; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D005223:Fats / Q000378:metabolism; D005398:Fisheries / Q000379:methods*; D063427:Food Quality; D005782:Gels / Q000378:metabolism; D011506:Proteins / Q000378:metabolism; D012621:Seasons; D011503:Transglutaminases / Q000378:metabolism
chemical_list: D005223:Fats; D005782:Gels; D011506:Proteins; D011503:Transglutaminases
keywords: Farmed sea bass; microbial transglutaminase; season; texture