Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase

• Autor(a) principal: Ribeiro, Ana Teresa
• Data de Publicação: 2018
• Outros Autores: Elias, Miguel, Teixeira, Bárbara, Pires, Carla, Duarte, Ricardo, Saraiva, Jorge Alexandre, Mendes, Rogério
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10773/37082
• topic: Seafood; Thermal processing; High pressure processing; Gel products; Texture; Restructured products

Marketing issues of small-sized meagre can be overcome with the development of fish hams. This study aimed to test high pressure processing (HPP) to promote gelation of meagre hams, as an alternative to the heat processing. It was also aimed to reduce microbial transglutaminase (MTGase) from the formulation of HPP hams. Meagre hams were subjected to HPP varying different pressure parameters. The water holding capacity (WHC) and folding properties of hams were not affected by HPP, compared with heat processed hams. Whiteness was lower in HPP hams, and values increased with pressure level. The best results were obtained at 350 and 500 MPa at 30 °C, which also enhanced the textural properties of hams. Meagre hams prepared with different contents of MTGase (0–5.0 g/kg) were subjected to HPP. This enzyme did not affect the WHC and the folding properties of hams within each condition tested. HPP hams can be prepared with lower levels of MTGase (2.5 g/kg), without compromising the textural properties of hams. The results showed that it is possible to produce meagre hams with good textural properties and to reduce the MTGase content using HPP, validating the use of this technology as an alternative to the heat-induced gelation.