Avaliação dos efeitos da aplicação de transglutaminase no processamento de medalhões de salmão

Abstract

The trimmings generated in the filleting of salmon are considered by-product, but with high economic value. The objective of this work was the elaboration of medallions from the aggregation of salmon trimmings using commercial transglutaminase enzyme (TGase). The processing of medallions was carried out in six times, following the guidelines obtained in preliminary tests using 3 and 15 hours of enzymatic reaction at 4 º C. Three formulations were elaborated, two with the addition of the commercial TGase in proportions of 0.5% (MS1) and 1% (MS2) and a control (MS3) without addition of enzyme. The remainder of the formulation has remained constant with: 1.5 % salt, 0.4% polyphosphate, 1% of garlic powder and 1% of onion powder. Medallions of 110g were elaborated in a mold of PVC with 75mm in diameter and 2.5 cm high. The medallions were analyzed after baking sheet for weight loss and measure of degree of shrinkage, shear force, centesimal composition, microbiological and acceptability test. The MS2 product had the lowest weight loss and degree of retraction, and higher shear force, although not statistically significant among the other products (p> 0.05). The use of the enzyme did not affect the flavor and characteristics of the products compared with the control. With increasing in the enzyme concentration there was a decrease in moisture content for MS1 (18.75) and MS2 (18.80) in relation to the control MS3 (17.89), with significant difference between treatments (p < 0.05). The ash content of MS1 (3.32) and MS2 (3.45) were higher than the control MS3 (3.11) and statistically different (p <0.05) between treatments MS2 and MS3. The lipid content was significantly higher (p <0.05) between them. The protein content showed significant differences (p <0.05) increased between treatments MS1 (18.75) and MS2 (18.80) compared to the control MS3 (17.89). The calorific value was higher in products MS1 and MS2. The microbial analysis indicated the absence of coliforms (total and fecal), catalase-positive staphylococci and Salmonella sp, for the treatments. The acceptability of the products was excellent, since 97.3% of the 112 tasters said they would buy the products. The products produced with 0.5% and 1.0% of the enzyme obtained great acceptance as compared to the control. In the issues of overall appearance, aroma, flavor and texture, MS2 was the medallion that received more acceptability compared with the control MS3, with averages of 7.8, 7.6, 8.1 and 8.1 respectively, with the tasters statement that had loved the product. The results for appearance and aroma were not significative differences between treatments (p> 0.05). Flavor and texture showed significant difference (p <0.05), especially for the treatment MS2 compared to control MS3. There was a positive correlation (R = 0.87) between shear force and the average texture assigned by the tasters. Based on these results, it was found that the use of TGase in the development of medallions from trimmings of salmon showed great potential, especially at a concentration of 1%, forming a product technically feasible and with good acceptability by the tasters.