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

2018Journal article Open access
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dc.contributor.authorRibeiro, Ana Teresa
dc.contributor.authorElias, M.
dc.contributor.authorTeixeira, B.
dc.contributor.authorPires, C.
dc.contributor.authorDuarte, R.
dc.date.accessioned2021-11-12T17:05:48Z
dc.date.available2021-11-12T17:05:48Z
dc.date.issued2018
dc.description.abstractMarketing 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRibeiro, Ana Teresa ; Elias, Miguel; Teixeira, Bárbara ; Pires, Carla ; Duarte, Ricardo ; Saraiva, Jorge Alexandre & Mendes, Rogério (2018). ffects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase. LWT, 96: 296-306. https://doi.org/10.1016/j.lwt.2018.05.044pt_PT
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2018.05.044pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.15/3683
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectSeafoodpt_PT
dc.subjectThermal processingpt_PT
dc.subjectHigh pressure processingpt_PT
dc.subjectGel productspt_PT
dc.subjectTexturept_PT
dc.subjectRestructured productspt_PT
dc.titleEffects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminasept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage306pt_PT
oaire.citation.startPage296pt_PT
oaire.citation.titleLWTpt_PT
oaire.citation.volume96pt_PT
person.familyNameribeiro
person.givenNameana teresa
person.identifier.ciencia-id6118-7199-30D9
person.identifier.orcid0000-0001-9113-0377
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication5bd0e68e-67a5-41c5-bee0-1ff96c17b5c9
relation.isAuthorOfPublication.latestForDiscovery5bd0e68e-67a5-41c5-bee0-1ff96c17b5c9

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