Effect of the sous-vide method and enzymatic rearrangement of giant grenadier muscle tissue on the quality of finished products

The conducted study was aimed at validating a technology for processing a deep-sea fishing species of the Pacific Basin (giant grenadier) using the sous-vide method and enzymatic rearrangement of muscle tissue. The physicochemical properties of muscle tissue at different processing stages were determined, as well as changes in protein fractions; the proposed technology and conventional heat treatment methods were compared; rational process parameters were established; the stability of finished products during storage and their safety characteristics were analyzed. With the use of different processing methods (cooking in water, steam treatment, and sous-vide), the quality indicators reflect a decrease in density, destruction of the muscle tissue structure, and loss of consumer appeal of finished products in all cases. For the sous-vide method, the process losses were significantly lower, which corresponded to a lower degree of protein denaturation. In order to achieve the required quality indicators, giant grenadier muscle tissue was preliminarily rearranged using transglutaminase to form cross-links between protein molecules. Gelatin and chitosan lactate served as additional substrates, enhancing the polymerization of endogenous proteins. The products maintained their structural integrity with an increase in strength. The paper examines the effect of transglutaminase on the binding of sarcoplasmic and myofibrillar proteins with the formation of macromolecular conjugates. With six-month freezer storage of samples, no significant changes in the physicochemical parameters were observed, including the degree of protein denaturation and the strength of finished products. During storage, microbial contamination did not exceed 102 CFU/g for all samples. The addition of chitosan lactate significantly reduced the growth of psychrophilic microorganisms.