title: Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes.
abstract: The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect (P > 0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved (P < 0.05) cooking yield and instrumental hardness and chewiness as well as sensory (salty taste, succulence and tenderness) attributes; strongly contributing to greater overall acceptance. Therefore, restructured tilapia steaks manufactured with MTG are potentially valued-added products with good consumer acceptance and better purchase-intention than steaks formulated with 0 % MTG.
authors.affiliation: Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil.
authors.forename: Maria Lúcia Guerra
authors.initials: ML
authors.lastname: Monteiro
authors.affiliation: Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil.
authors.forename: Eliane Teixeira
authors.initials: ET
authors.lastname: Mársico
authors.affiliation: College of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Av. Circunvalación Cdra. 28 s/n, P.O. Box 03-5137, San Borja, Lima Peru.
authors.forename: César Aquiles
authors.initials: CA
authors.lastname: Lázaro
authors.affiliation: Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil.
authors.forename: Anna Carolina Vilhena Cruz
authors.initials: AC
authors.lastname: da Silva Canto
authors.affiliation: Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil.
authors.forename: Bruno Reis Carneiro da Costa
authors.initials: BR
authors.lastname: Lima
authors.affiliation: Federal Institute of Education, Science and Technology of Rio de Janeiro, Rua Senador Furtado Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: Adriano Gomes
authors.initials: AG
authors.lastname: da Cruz
authors.affiliation: Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil.
authors.forename: Carlos Adam
authors.initials: CA
authors.lastname: Conte-Júnior
keywords: Freshwater fish; Just-about-right scales; Microbial transglutaminase; Oreochromis niloticus; Restructured steaks