Use of transglutaminase, soybean waste and salt replacement in the elaboration of trout (Oncorhynchus mykiss) meatball

The development of new products based on fish with non-commercial size is an alternative to add value, conquer new consumer markets and consequently, increase this matrix consumption. The objective of this study was to assess the physicochemical and sensory parameters of meatballs prepared with non-commercial size Rainbow Trout fillets, waste added of transglutaminase, soy protein and 25% replacing salt. The transglutaminase can be used to modify the functional properties of food protein, in addition to gelation capability, thermal stability and water-holding capacity and soy protein presents several technological properties that are very importante in characterization in the production of texturized food. The salt replacement has been studied because of consumers search for healthy products and an alternative strategy, such as sodium chloride replacement by potassium chloride have been implemented because the potassium chloride has similar properties to sodium chloride and can be used as a substitute without losing functionality. The transglutaminase and soy protein associated to transglutaminase improved the meatball texture; however the soy protein provided bitter taste and less juiciness. A reduction in sodium content can be achieved without impairing the product physicochemical and sensorial quality replacing sodium chloride by potassium chloride.