Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture

• Published in: Journal of Food Science
• Main Authors: SAKAMOTO, HIROKO, KUMAZAWA, YOSHIYUKI, TOIGUCHI, SEIICHIRO, SEGURO, KATSUYA, SOEDA, TAKAHIKO, MOTOKI, MASAO
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1995
• Subjects: alaska pollock; Alaska
• 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

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.