Effects of Transglutaminase and Kappa-carrageenan on the Physical and Sensory Qualities of Fish (Pangasianodon hypophthalmus) Patties
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Abstract
The objective of this research was to study the effect of transglutaminase (TGase) and ĸ-carrageenan (CG) on the physical and sensorial qualities of a fish patty compared with control (with 0.2 % phosphate). A 3 × 3 full factorial in Complete-Randomized-Design was performed using TGase at 0, 0.3 and 0.6 % with CG at 0, 0.5 and 1 % (w/w), respectively. The results indicated that cooking loss of fish patties containing TGase alone at 0.3 % and 0.6 % was not different from the control. On the contrary, the cooking loss was likely to decrease when 0.3 % TGase was applied with CG at high level compared to other formulations. Regarding the percentage of expressible moisture content (% EMC), the results showed that increasing the level of CG alone has no significant effect on the % EMC (P > 0.05), whereas using TGase with CG yielded fish patty with lower % EMC (P > 0.05). The lowest % EMC value was found in sample containing TGase/CG at 0.3/1.0 %, (w/w). It had lower D cooking loss and higher hardness (4.37 N) than the control (3.14 N) with the overall like score of 6.5 (slightly to moderately like). Providing the health benefit of developed fish patty to consumers, the consumers’ purchase intention increased from 60 % to 79 %. This study indicated that TGase and CG could be applied together at the appropriate amount for producing fish patty with selected comparable quality with the control.
Keywords: fish patty, transglutaminase, ĸ-carrageenan, physical quality, consumer acceptability
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