Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture
ABSTRACT 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)l...
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1995
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1995.tb05660.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1995.tb05660.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb05660.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1995.tb05660.x 2024-06-09T07:37:56+00:00 Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture SAKAMOTO, HIROKO KUMAZAWA, YOSHIYUKI TOIGUCHI, SEIICHIRO SEGURO, KATSUYA SOEDA, TAKAHIKO MOTOKI, MASAO 1995 http://dx.doi.org/10.1111/j.1365-2621.1995.tb05660.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1995.tb05660.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb05660.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 60, issue 2, page 300-304 ISSN 0022-1147 1750-3841 journal-article 1995 crwiley https://doi.org/10.1111/j.1365-2621.1995.tb05660.x 2024-05-16T14:28:06Z ABSTRACT 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. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 60 2 300 304 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT 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. |
format |
Article in Journal/Newspaper |
author |
SAKAMOTO, HIROKO KUMAZAWA, YOSHIYUKI TOIGUCHI, SEIICHIRO SEGURO, KATSUYA SOEDA, TAKAHIKO MOTOKI, MASAO |
spellingShingle |
SAKAMOTO, HIROKO KUMAZAWA, YOSHIYUKI TOIGUCHI, SEIICHIRO SEGURO, KATSUYA SOEDA, TAKAHIKO MOTOKI, MASAO Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture |
author_facet |
SAKAMOTO, HIROKO KUMAZAWA, YOSHIYUKI TOIGUCHI, SEIICHIRO SEGURO, KATSUYA SOEDA, TAKAHIKO MOTOKI, MASAO |
author_sort |
SAKAMOTO, HIROKO |
title |
Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture |
title_short |
Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture |
title_full |
Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture |
title_fullStr |
Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture |
title_full_unstemmed |
Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture |
title_sort |
gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture |
publisher |
Wiley |
publishDate |
1995 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1995.tb05660.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1995.tb05660.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb05660.x/fullpdf |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 60, issue 2, page 300-304 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1995.tb05660.x |
container_title |
Journal of Food Science |
container_volume |
60 |
container_issue |
2 |
container_start_page |
300 |
op_container_end_page |
304 |
_version_ |
1801381604974657536 |