Aplicación de la enzima transglutaminasa en salmón, reineta y pulpo

Abstract

The use of the transglutaminase enzyme Activa EB in three Chilean marine species: salmon, octopus and reineta has been studied. In these species the enzyme has been used with the goal of obtaining original and attractive products, without causing alteration in their organoleptic characteristics. The meat of the salmon, octopus and reineta has been restructured in molded forms; joining of salmon and reineta filets; fixing of the salmon filet with gapping problems and joining of restructured salmon in the form of rolls with its skin. Once the products have been obtained sensory analysis was performed. The results show that there is no difference between the organoleptic characteristics that are known for these species and the characteristics presented by the products elaborated with the enzyme, giving the possibility of adding value to products considered in the industry as waste products. The application of transglutaminase in octopus and reineta has not been previously described in the literature before.