Restructured fish cooked ham: effects of the use of carrageenan and transglutaminase on textural properties

Abstract

The application of texturing agents is of great relevance to fish processing technology. Thus, the aim of this study was to evaluate the effects of the use of different levels of carrageenan hydrocolloid and transglutaminase enzyme on the physical properties of restructured fish cooked ham. A central composite rotatable design was adopted for the optimization of the effects in terms of the textural properties (hardness, cohesiveness, adhesiveness, springiness, chewiness, and tensile strength), weight loss (cooking and exudation), and color. Transglutaminase addition favorably reduced the cooking loss, increased the hardness, cohesiveness, and chewiness, and improved the tensile strength of the product. Carrageenan addition produced increased adhesiveness, springiness, and tensile strength. In general, the interaction between agents caused a slight but significant color change in the product, making it redder. The results indicate the potential for using transglutaminase and carrageenan to improve or modify the textural properties of restructured fish products.