Effect of NaCl concentration and transglutaminase on structural properties of fried red tilapia paste
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Abstract
The objective of study is to research and develop a fried fish pattie product made from the red tilapia, a widely available freshwater fish with high nutritional value. In this research, factors influencing the quality of the fish patties, including the Sodium Chloride ratio and the amount of ice water used, as well as the concentration of transglutaminase (TG) enzyme combined with varying incubation times, were investigated. Physicochemical parameters such as color, moisture content, gel strength, and water-holding capacity were evaluated. The results indicated that the addition of 1% NaCl and 10% ice water contributed to the outstanding physicochemical properties of the gel system. Furthermore, utilizing TG enzyme at a concentration of 0.5% with a 2-hour incubation period resulted in the fried red tilapia fish cake exhibiting excellent water-holding capacity and high gel strength (1075,95 gf.cm). This study demonstrates that red tilapia is a promising raw material for producing emulsified products with superior structure.
Tóm tắt
Mục tiêu của đề tài là nghiên cứu và phát triển sản phẩm chả cá diêu hồng chiên, loài cá nước ngọt phổ biến có hàm lượng giá trị dinh dưỡng cao. Trong nghiên cứu này, các yếu tố ảnh hưởng đến chất lượng chả cá bao gồm tỷ lệ muối NaCl và lượng nước đá sử dụng, nồng độ enzyme transglutaminase (TG) kết hợp với thời gian ủ khác nhau được thực hiện. Các chỉ tiêu hóa lý như màu sắc, độ ẩm, độ bền gel và khả năng giữ nước được tiến hành đánh giá. Kết quả cho thấy, việc bổ sung 1% NaCl và 10% nước đá giúp chả cá có được các đặc tính hóa lý của hệ gel nổi bật. Bên cạnh đó, việc sử dụng enzyme TG ở nồng độ 0,5% và ủ trong 2 giờ giúp chả cá diêu hồng chiên có khả năng giữ nước tốt và độ bền gel cao (1075,95 gf.cm). Nghiên cứu chứng tỏ cá diêu hồng là nguyên liệu tiềm năng trong chế biến sản phẩm dạng nhũ tương có cấu trúc tốt.
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