摘要：The consumption of
freshwater fish and fish products has gradually grown worldwide over the last
decades, generating a proportional waste increase. The objective of the present
study was to assess the chemical and bacteriological quality of restructured
fish product, meatball-type, prepared with rainbow trout (Onchorynchus mykiss) waste added of 1% transglutaminase (MTG), 4%
textured soy protein (TSP) and replacing part of the sodium chloride with potassium
chloride (75%/25%) as described below: T1—starch addition (control); T2—MTG
addition (1%); T3—soy protein addition (4%); T4—soy protein addition (4%) and
MTG addition (1%); T5—soy protein addition (4%), MTG addition (1%) and partial
replacement of salt (75% NaCl/25% KCl). Total aerobic mesophilic bacteria
(TAMB), 2-thiobarbituric acid reactive substances (TBARS), pH determination and
quantification of biogenic amines were performed on the day after manufacturing
(P0) and after 60 days of storage (P1) at －25℃ ±
2℃. The results
showed that there was no significant difference (p < 0.05) of
microbiological quality, TBARS and pH after storage. T4 presented the lowest
total biogenic amine content (256.84 mg/kg) whereas T3 and T5 had the highest value
(791.36 and 707.19 mg/kg, respectively) in this parameter. Putrescine was the
biogenic amine that presented the highest concentration (504.00 mg/kg) in T3
and cadaverine that presented the smallest concentration (0.36 mg/kg) in T4.
The use of technological strategies for developing new products with non-commercial
fillets kept the most standards, having changes only in some biogenic amines.
关键词：<i>Oncorhynchus mykiss</i>; Soy Protein; Microbial Transglutaminase; Salt Replacer; Biogenic Amine
