Effect of galactomannan (Caesalpinea pulcherrima) on different fi sh restructuring methods

Resumo

Restructuring consists of aggregating small food parts with the addition of binding agents which, after mold
pressing will undergo a gel confi guration stage using hot or cold methods. This work aims to evaluate the effect of galactomannan
from Caesalpinea pulcherrima as a binding agent, in a restructured fi sh product obtained from the meat of tibiro - Maracaibo
leatherjacket (Oligoplites palometa) by hot and cold restructuring methods, comparing it with a restructured control made with
transglutaminase, regarding the physicochemical and mechanical characteristics. The restructured product elaborated with
galactomannan using the cold method denoted better water retention capacity, also registering the smallest weight loss values of
cooking in the two restructuring methods. The results obtained from the mechanical properties of texture such as hardness and
cohesiveness of the product restructured with galactomannan using the cold method were similar to those of the control sample.
Furthermore, the addition of galactomannan by the hot method provided closer similarity with the control sample, resulting in
better softness, lower adhesiveness, and elasticity. The restructured product elaborated by the cold method with galactomannan
from C. pulcherrima revealed better physicochemical characteristics; the mechanical properties exhibited an analogy with the
restructured product using transglutaminase; hence, it can be indicated as a binding agent in the elaboration of this type of product.