Ultilization of transglutaminase, carrageenan and polyphosphate in development of gluten - free Basa fish (Pangasius hypophthalmus) ball

Abstract

The objective of this research was develop a formula for basa fish ball production, which contains no gluten. In this study, the effect of transglutaminase (TG), carrageenan (CG) and polyphosphate (polyPs) on the physico-chemical and sensorial qualities of a fish ball compared with control (containing wheat flour and gluten) was investigated. Because of, some ingredients used as additives such as wheat flour and/or gluten can cause some allergies and some unhealthy effects. Therefore, replacing wheat flour and gluten with some other additives such as TG, CG and polyPs are essential but still bring same sensory value and bring better nutritional value and quality for this product. The results indicated that lipid content, cooking loss, moisture content, water-holding capacity and hardness of fish balls containing TG, CG and polyPs alone at highest level such as 1.0%, 1.5% and 0.6%, respectively, was different from the control. However, the lowest value of cooking loss (0.63%) was expressed when 0.5% TG was applied with CG at level 0.75% compared to the other formulations which contains wheat flour and gluten and addition of TG, CG, polyPs alone. Similarly, regarding the percentage of waterholding capacity (%WHC), the results showed that increasing the level of TG, CG, and polyPs alone has significant effect on the %WHC, whereas using TG with CG yielded fish ball with higher %WHC. The highest %WHC (91.26%), value was found in sample containing TG/CG at 0.5/0.75%,(w/w). Besides, the study showed that do not significant difference between the combination of TG/CG and control samples with obtained nice mouth-felt fish ball. Furthermore, this study indicated that TG and CG could be applied together at the appropriate amount for producing fish ball with selected comparable quality with the control to create gluten-free basa fish ball.