Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix)

Restructured fish products from the filleting waste from silver carp (Hypophthalmichthys molitrix) were obtained using sodium caseinate (1%), whey protein concentrate (WPC) (1%) or MTGase (0.3%) at different levels of salt (0%, 1% or 2%). The restructured products were obtained by incubating at 40 °C for 60 min and then at 90 °C for 20 min. Changes in the mechanical properties were studied by measuring changes in the textural profile analyses, punch test and torsional test analyses and expressible water. The mechanical properties increased when the salt level was also increased. The mechanical properties of non-salted and low-salt products were increased by using dairy proteins. Sodium caseinate had a greater effect in improving mechanical properties than WPC. MTGase increased expressible water. The results obtained showed that the mechanical properties of low-salt restructured fish products can be improved by using dairy proteins combined with MTGase, with a slight increase in expressible water.