Effect of Natural Binders and Nettle Extract on Quality of Low-Salt Restructured Trout Steaks
Makaleler > Tam Makale · 2026
Yazarlar: Meltem Serdaroğlu, Özlem Yüncü-Boyacı, Hülya Serpil Kavuşan, Aslıhan Konak
Journal of Aquatic Food Product Technology, Uluslararası, Wos, 2026, cilt 35, ss 89-109
DOI: 10.1080/10498850.2026.2629548
Özet
This study investigated the effects of carrageenan, konjac flour, and nettle extract (NE) on reduced-salt restructured trout steaks. Eight formulations (2% or 1% salt, with/without hydrocolloids and/or 200 ppm GAE NE) were evaluated. Hydrocolloids altered composition and significantly improved water holding capacity and cooking yield. Carrageenan increased hardness, gumminess, and chewiness, whereas konjac produced softer textures. Konjac limited lipid oxidation, while NE showed limited antioxidant efficiency. Both konjac and NE reduced trimethylamine levels. Salt reduction did not affect sensory acceptability, although NE slightly decreased texture scores. Hydrocolloid selection may enhance quality and delay deterioration in low-salt fish products.