The quantitative change of e-(y-glutamyl)lysine (EGL) crosslink and relationship between crosslink content and gel-strength were examined on salt-ground myofibril sol from sardine (Sardinops melanosfictus) during incubation at 25°C. In the presence of EGTA, no EGL crosslinks were detected in myofibril sol and gelation did not occur. The EGL crosslink content and breaking strength of gels increased in proportion to incubation time. High correlation was observed between the logarithm of breaking strength and logarithm of EGL crosslink content (r = 0.987). The EGL crosslinks formed by transglutaminase are important in the setting of sardine meat sol at < 30°C.

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