Determination of the effect of microbial transglutaminase on technological properties of common carp (Cyprinus carpio L.) meat

F. Vácha, I. Novik, J. Špička and M. Podola
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F. Vácha: Department of Fishery, Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic
I. Novik: Department of Fishery, Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic
J. Špička: Department of Chemistry, Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic
M. Podola: Department of Fishery, Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic

Czech Journal of Animal Science, 2006, vol. 51, issue 12, 535-542

Abstract: The aim of this study was to evaluate the effect of microbial transglutaminase (TG) on processed meat of common carp (Cyprinus carpio L.). Three levels of microbial transglutaminase (0.5, 1.0 and 1.5%) combined with three levels of NaCl (0, 1 and 2%), added to support the binding reaction, were examined. For the evaluation of quality changes in restructured fish meat, we used the textural property hardness and water holding capacity (WHC). The results confirmed a strong improvement of texture and water holding capacity after the addition of transglutaminase and salt, whereas the addition of 1% TG + 1% NaCl seems to be the best combination from the economic aspect. Another increase in the addition of TG and NaCl to the fish meat did not lead to further improvement of qualitative properties, as it was in the groups with 0% and 1% NaCl.

Keywords: processing; common carp; enzyme; NaCl; transglutaminase (search for similar items in EconPapers)
Date: 2006
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:51:y:2006:i:12:id:3975-cjas

DOI: 10.17221/3975-CJAS

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