Development and Quality Enhancement of Fried Fish Cake Prototype with Transglutaminase, Trehalose, and Herbal Oil for Room Temperature Distribution.

This study focuses on developing a fried fish cake prototype with improved quality and extended shelf-life, enabling room-temperature distribution through an innovative high-temperature and high-process retort method. Surimi-based products typically necessitate cold storage and a refrigerated distribution system, affecting their physical properties and flavor while escalating costs. By incorporating Transglutaminase (TGase), trehalose, and herbal oils, and optimizing the heating process using the response surface methodology, this research addresses challenges related to changes in physical properties, color, and off-flavors during high-temperature and high-pressure treatment.

Effects of Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages.

The use of nitrite as a conventional curing agent is decreasing because of the negative consumer perception of synthetic compounds in foods. Therefore, this study was conducted to investigate the efficacy of as an alternative to synthetic nitrite and its effect on the qualitative properties of emulsion-type sausages. Under all tested fermentation conditions, both nitrite and nitrate contents were the highest when was fermented at 0°C for 1 wk.