In order to obtain low salt fish products, the effects of the addition of 0.5% (w/w based on whole product, wp) MTGase and different levels (0.25%, 0.50%, 1.00% and 2.50%, w/w wp) of sodium chloride salt to heat-induced gels from farmed sea bass (Dicentrarchus labrax) trimmings were tested and compared with gels without salt and/or without MTGase. MTGase and salt addition, both, had a favourable effect on texture. However, only salt incorporation augmented water holding capacity (WHC). A synergistic effect was detected between MTGase and salt for several important textural properties, particularly, gel strength, which reached 64.3 +/- 8.1 N mm, a value comparable to those of best quality surimi. Moreover. MTGase required addition of salt to the product for its effect to be felt, however only a minimal amount (0.25%, w/w wp) sufficed. In fact, the addition of MTGase enabled reduction in salt content to 1.0% (w/w wp), without significant loss of textural and overall quality. (C) 2010 Elsevier Ltd. All rights reserved.