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Quality of Semi-Prepared Products from Rainbow Trout Waste(Onchorynchus mykiss)by Using Different Technological Strategics

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Food and Nutrition Sciences 2014年第6期5卷 571-580页

作者： karoline ribeiro palmeira Eliane Teixeira Mársico Laís Doro Mosar Lemos Claudia Emília Teixeira Vania Margaret Flosi Paschoalin Maria Lúcia Guerra Monteiro Carlos Adam Conte Júnior Department of Food Technology Fluminense Federal UniversityRio de JaneiroBrazil Department of Biochemistry Chemistry InstituteFederal University of Riode JaneiroRio de JaneiroBrazil

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 < 0.05) of microbiological quality, TBARS and pH after storage. T4 presented the lowest total biogenic amine content (256.84 mg/kg) whereas T3 and T5 had the highest value (791.36 and 707.19 mg/kg, respectively) in this parameter. Putrescine was the biogenic amine that presented the highest concentration (504.00 mg/kg) in T3 and cadaverine that presented the smallest concentration (0.36 mg/kg) in T4. The use of technological strategies for developing new products with non-commercial fillets kept the most standards, having changes only in some biogenic amines.

关键词： Oncorhynchus mykiss Soy Protein Microbial Transglutaminase Salt Replacer Biogenic Amine

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