Utilization of transglutaminase in medallions from parings and minced fish of spine of tilapia

Abstract

The use of by-products generated in the filleting of fish constitutes a promising alternative for developing new products. The aim of this study was to develop the product "tilapia medallion" using parings and minced fish of spine of tilapia associated with the enzyme transglutaminase, to analyze instrumentally the texture and to identify the best formulation evaluated sensorially. It was tested formulations containing different percentages of parings and minced fish of spine of tilapia, and preliminary sensory tests selected two of the four initial formulations, the products B (40% parings + 60% minced fish) and C (60% parings + 40% minced fish). The products B and C were subjected to physicochemical, microbiological and sensory analysis. The products presented high levels of fat and ash, due to the parings from the ventral parts of the fish are rich in fat and the kind of the additives used in formulations, respectively. The C product had more tender texture than the product B, probably due to the higher concentration of parings from the ventral parts used in its formulation. The sensory analysis to acceptance did not detect significant difference between the formulations.