Premium
Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture
Author(s) -
SAKAMOTO HIROKO,
KUMAZAWA YOSHIYUKI,
TOIGUCHI SEIICHIRO,
SEGURO KATSUYA,
SOEDA TAKAHIKO,
MOTOKI MASAO
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05660.x
Subject(s) - breaking strength , chemistry , tissue transglutaminase , lysine , food science , flesh , chromatography , enzyme , materials science , biochemistry , composite material , amino acid
Surimi from Alaska pollock flesh was manufactured onshore with Microbial transglutaminase (MTGase). Effect of MTGase was investigated by evaluating breaking strength and deformation of gels from MTGase‐treated surimi with and without setting at 30°C. Quantitative analysis of ε‐(γ‐glutamyl)lysine (GL) crosslink was also carried out to monitor the MTGase reaction. In set gels, breaking strength and GL crosslink increased, and myosin heavy chain decreased correspondingly with MTGase concentration. These changes were smaller in gels prepared without setting. Results suggest that surimi gel could be improved through the formation of GL crosslinks by added MTGase in surimi.