The study on the adhesiveness of transglutaminase and its application in recombinant rafts

• Main Authors: Jing-Hung Lai, 賴京宏
• Other Authors: Chi-Ching Yang
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/46037159095112996301

碩士 === 國立屏東科技大學 === 食品科學系所 === 101 === John dory fish, tilapia and milkfish are consumed in large quantity in Taiwan. John dory fish is majorly imported yet the other two rank first and second in domestic aquacultured fishes, respectively. The meat of John dory fish and tilapia both are tender, succulent, with high nutritional value, and rich in protein, quite worthy of bulk consumption for Taiwanese. Milkfish maw and Tilapia maw both contain abundant oil which is rich in EPA and DHA, but deterred consumption due to too much oil content. Therefore, taking advantage of rich protein by tilapia and John dory, combined with plump taste contributed by milkfish maw and tilapia maw, suitable for the re-composition of recombinant rafts such as Kabayaki (broiled fish row), with appropriate fat content, delicious taste, and rich in protein. This starts from binding pork fat through transglutaminase with different food binder, as well as the combination of them, to investigate the effect on tensile strength. The investigation was further extended to the application on recombinant rafts. Different processing such as steaming, roasting, and frying were applied on recombinant rafts, characteristics including tensile strength, texture, color, core temperature, and changes during storage were explored to develop ready-to-eat fish raft products with appropriate fat content and tender textural features. The results show that tensile strength increased upon increasing concentration of transglutaminase, but fall from 20% to 25% of transglutaminase. The adhesion judged by tensile strength of bound pork fat was complimented by protein material or gums. The best results was obtained with 15% of transglutaminase with sodium casein, which yielded tensile strength of 6.3 N before heating, and 4.17 N after heating, respectively. While 10% of transglutaminase with Xanthan gum gave tensile strength of 1.7 N before heating, and 2.8 N after heating, was the optimum of transglutaminase complimented by gums. Steaming, roasting, and oil frying were chosen to explore the effects of catering processing on recombination rafts, respectively. The tensile strength decreased upon increasing time of steaming, yet the reverse trends were found for roasting and oil frying. Steaming was presumed to be the most appropriate processing method for recombination rafts based on its appearance. Seven point hedonic sensory evaluation was applied on products for appearance, adhesion (by chopsticks), taste, and overall acceptance. The results indicate that recombination fish rafts showed no significant difference compared to those genuine ones in adhesion characteristic. However, the recombination fish rafts scores on at least equal to or greater than the fish did not go through restructuring, in the overall acceptability. Research results show that through the use of adhesives can successfully bind fish fillets with maw slices, making delicious Kabayaki Fish. There is potential to develop recombinant fish into popular prepared foods.