Kamaboko gels from Alaska pollock surimi (SA'" and 2nd'" grades) were prepared by setting at 10 or 45°C with microbial transglutaminase (MTGase) and its effect on gel properties was investigated. At 10 and 45"C, gels from 2nd'" grade surimi paste showed increases in breaking strength, without decline in deformation. Gel from SA'" graded surimi paste showed an increase in breaking strength with no changes in deformation in 45°C setting, up to 0.03% MTGase. Crosslinking of myosin heavy chains through &-(y-glutamyl)lysine bonds was observed and a possible correlation was shown between &-(y-glutamyl)lysine content and gel strength (breaking strength X strain). E-(y-Glutamyl)lysine content up to 3 pmol/lOOg or MTGase 0.03% or higher improved gel properties.
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 MTGasetreated surimi with and without setting at 30°C. Quantitative analysis of &-(y-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.
Several suspensions and emulsions containing commercial sodium caseinate or skim milk were gelatinized by Ca*+-independent microbial transglutaminase treatment. The characteristics of the gels were largely affected by the enzyme concentrations employed. For caseinate gels generally the higher enzyme concentration gave steep decreases in breaking strength, strain and cohesiveness of the gels. The creep tests on emulsified gels prepared to two different enzyme concentrations showed that the gel made with a higher enzyme concentration was the more viscoelastic. For skim milk gels, the enzyme treatment in higher concentration caused substantial increase of the breaking and hardness while the strain and cohesiveness had little or no changes.
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