Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast

• Published in: Food science and technology international Vol. 18; no. 3; p. 251
• Main Authors: Martelo-Vidal, M J, Mesas, J M, Vázquez, M
• Format: Journal Article
• Language: English
• Published: United States 01.06.2012
• Subjects: Animals; Fish Products - analysis; Food Handling - methods; Perciformes; Sodium Chloride - chemistry; Temperature; Turkeys
• ISSN: 1082-0132
• DOI: 10.1177/1082013211415175

Atlantic mackerel (Scomber scombrus) is a pelagic and migratory species that is usually caught with other fish as bycatch. The aim of this work was to obtain low-salt restructured fish products from Atlantic mackerel resembling turkey breast using transglutaminase (0.2 U/g) as binder. NaCl concentration (0-20 g/kg), temperature (25-40 °C) and time of incubation (30-90 min) were assayed. The texture parameters (Warner-Bratzler force and Warner-Bratzler work) and expressible water were compared to those of turkey breast. Mathematical models were obtained to determine the effect of these variables on the texture of Atlantic mackerel restructured products. Optimal conditions to obtain a similar texture than turkey breast were found. The overall optimization point out that the treatment at 31.8 °C for 63.35 min using a NaCl concentration of 8.45 g/kg allowed to obtain restructured products from Atlantic mackerel with texture and expressible water similar to those of turkey breast. Color parameters (L*, a* and b*) of the product were also similar to those of turkey breast. The results showed the feasibility of producing low-salt restructured products from Atlantic mackerel resembling turkey breast using transglutaminase.