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Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel
Author(s) -
Duangmal Kiattisak,
Taluengphol Alisara
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02102.x
Subject(s) - tilapia , food science , chemistry , tissue transglutaminase , sodium caseinate , sodium ascorbate , chromatography , biochemistry , ascorbic acid , fish <actinopterygii> , biology , enzyme , fishery
Summary Beef plasma protein (BPP) and egg white, at levels of 10, 20 and 30 g kg −1 , and sodium ascorbate (SA) and microbial transglutaminase (MTGase), at levels of 1, 2 and 3 g kg −1 , were individually added into red tilapia surimi. This gel was set at 40 °C for 90 min followed by heating at 90 °C for 30 min. Gel qualities were analysed and compared with those of non‐supplemented red tilapia control gel. Compared with the control, each additive significantly affected gel strength due to an increase in breaking force. Although BPP could improve texture characteristics, higher addition levels of BPP significantly affected gel whiteness. The addition of SA and MTGase were found to increase surimi gel strength and improve whiteness. Amongst all treatments, the addition of 2 g kg −1 MTGase was found to provide the best gel qualities.