Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme

The aim of this study primary was to evaluate the production possibility of high quality protein powder type A (an almost odorless and tasteless powder with a maximum fat content of 0.75%) from milled meat of common carp through isopropanol solvent extraction method, and then the replacement of produced fish protein powder  (FPP) together with the transglutaminase enzyme instead of flour in the formulation of cake and evaluation of the sensory quality, physicochemical properties and nutritional value at ambient temperature. For experiments, 1 control and 6 experimental cakes treated with 6 and 8% concentrations of fish protein powder by adding 0.5 and 1% transglutaminase levels were considered. The control treatment was free of fish protein and enzyme powders. Factors such as fat, protein, ash and moisture content were significantly different in enriched and control treatments (P<0.05). Peroxide value and pH increased significantly in experimental treatments containing 8% FPP in comparison with other treatments and acidity decreased significantly (P<0.05). Sensory factors including taste, color, texture, odor, and overall acceptability of treatments contain 6% FPP and  0.5% transglutaminase enzyme had no significant difference compared to the control sample (P>0.05). Wih adding transglutaminase enzyme to cakes containing fish protein powder improved the physicochemical properties of the samples.With considering the results and the absence of a significant difference between samples contain 6% FPP and 0.5% enzyme transglutaminase compared to control, this treatment can be recommended as a suitable combination for fish cake.