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OCCURRENCE OF TRANSGLUTAMINASE IN GREY MULLET ( MUGIL CEPHALUS ) MUSCLE AND IT'S EFFECT ON MINCED FISH PRODUCT
Author(s) -
LEE S.M.,
CHIANG C.F.,
PAN B.S.
Publication year - 1998
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1998.tb00257.x
Subject(s) - mugil , mullet , chemistry , fish <actinopterygii> , fishery , food science , tissue transglutaminase , enzyme , biochemistry , biology
The gel strength of the minced fish product made from the unwashed mullet mince was found higher than that of the washed product. Transglutaminase (TGase) was found in the water soluble fraction of mullet muscle. It's optimal temperature was at 30C to 35C and the optimal pH was 7.5 to 7.7. Increased setting time at 30C, increased the gel strength of the minced fish product produced from the unwashed mullet mince. p‐Chloromercuribenzoate (PCMB), an inhibitor to TGase was added to the mullet mince up to 2.0 mM, the mince was set at 35C and then heated to 85C. The gel strength of the product was inversely correlated to the PCMB concentration, Y 1 = ‐ 0.45X + 1.66 (r = 0.95). Studies of setting of the mullet mince at temperatures ranging 20 to 60C indicated that maximal gel strength was obtained at 35C, coinciding with the optimal temperature of TGase. Meat from 21.5 monthold grey mullet produced a minced product of higher gel strength than those produced from younger fish, although the muscle TGase activities were not significantly different.