Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (MCI and MgCl2).Trimmings from caiman carcasses were processed into restructured steaks with or without MTG and salt replacers; the five treatments were CON (1.5% NaCl), T-1 (1.5% NaCl + I% MTG), T-2 (0.75% NaCl + 1% MTG + 0.75% MCI), T-3 (0.75% NaCl + 1% MTG + 0.75% MgCl2), and T-4 (0.75% NaCl + 1% MTG + 0.375% KCl + 0375% MgCl2). T-4 demonstrated the greatest (P < 0.05) succulence and the lowest (P < 0.05) values for cooked hardness, springiness, and cohesiveness. The greatest (P < 0.05) purchase intention was for T-3. Furthermore, T-3 and T-4 were similar (P > 0.05) to controls in salty flavor. Our findings suggest that the combination of MTG, MCI, and MgCl2 can be employed as a suitable salt reduction strategy in restructured caiman steaks without compromising sensory attributes and consumer acceptance. (C) 2013 Elsevier Ltd. All rights reserved.