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Application in Restructured Fish Products of Transglutaminase Obtained by Strepto verticillum ladakanaum in Media Made from Hydrolysates of Sorghum Straw
Author(s) -
TÉLLEZLUIS S. J.,
RAMÍREZ J. A.,
VÁZQUEZ M.
Publication year - 2004
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.1365-2621.2004.tb17868.x
Subject(s) - sorghum , hydrolysate , straw , food science , fermentation , tissue transglutaminase , chemistry , fish <actinopterygii> , pulp and paper industry , agronomy , biochemistry , enzyme , hydrolysis , biology , fishery , inorganic chemistry , engineering
The efficiency of microbial transglutaminase (MTG), obtained by Streptoverticillum ladakanaum in the fermentation of sorghum straw hydrolysates to increase mechanical properties of restructured fish products, was evaluated. Fish gels were obtained from Mexican flounder ( Cyclopsetta chittendenni ) by (1) adding MTG obtained in the fermentation of sorghum straw hydrolysates (SMTG) at 0.3 units/g; (2) adding commercial MTG (CMTG) at 0.3 units/g; (3) adding 0.4% calcium chloride to activate the endogenous TG; and (4) without additives as control sample. SMTG more efficiently increased the mechanical properties of restructured products and induced a low value of expressible water, similar to the control (6% to 7%). Results demonstrated the feasibility of producing an efficient MTG from agricultural wastes. Keywords: fish, transglutaminase, microbial, restructured, sorghum