Application of Microbial Transglutaminase to Improve Mechanical Properties of Surimi From Silver Carp Utilizaciónde Transglutaminasa Microbiana Paramellora-Laspropiedades Mecánicas De Surimide Carpaplateada Utilizaciónde Transglutaminasamicrobiana Paramejorarlaspropiedades Mecánicas De Surimide Carpaplateada

Abstract

Silver carp (Hypophthalmichthys molitrix) is now available in sufficient quantities for surimi production. To improve the surimi gels, addition of microbial transglutaminase (TGase) was evaluated. This work deals with the optimisation of setting using microbial TGase in silver carp. Concentration of microbial TGase, temperature and time were optimised to improve the mechanical properties of surimi from silver carp. Empirical models providing a quantitative interpretation of the relationship between the operational conditions of the setting during the surimi production were developed. Shear stress was strongly affected by the variables studied while shear strain was moderately affected. Optimal predicted properties were obtained by employing the following setting conditions: a concentration of microbial TGase of 8.8 g/kg of surimi, at 39.6°C for 1 hr. Under these conditions, a surimi from silver carp with shear stress of 146 kPa and shear strain of 1.59 was obtained. ResumenLa carpa plateada (Hypophthalmichthys molitrix) se encuentra ahora en cantidades suficientes para pensar en la producción de surimi. Para mejorar los geles de surimi, se evaluó la adición de transglutaminasa (TGasa) microbiana. Este trabajo trata sobre la optimización del proceso de asentamiento usando TGasa microbiana en carpa plateada. Se optimizó la concentración de TGasa microbiana, temperatura y tiempo, con el objeto de mejorar las propiedades mecánicas de surimi de carpa plateada. Se obtuvieron modelos empíricos que nos dan una interpretación cuantitativa de la relación entre las condiciones de operación del proceso de asentamiento del surimi. El esfuerzo cortante fue muy afectado por las variables estudiadas mientras que la deformación al corte fue moderadamente afectada. Usando las siguientes condiciones se obtuvieron las propiedades óptimas: Concentración de TGasa de 8.8 g/kg of surimi, 39.6°C y 1 hr. Bajo estas condiciones se obtuvo un esfuerzo cortante de 146 kPa y una deformación al corte de 1.59.

Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

“…Polyunsaturated fatty acids, protein additives, polyols, sugars, amino acids, salts, and plant extracts are frequently used as cryoprotectants and humectants to avoid fluctuations in myofibrillar proteins promoted by freezing, storage, or thawing [163]. Mechanical properties of surimi gels can be improved by the addition of numerous hydrocolloids such as konjac, carrageenan, locust bean, xanthan gum, and different microbial transglutaminases during the preparation of surimi products [57,[164][165][166]. In contrast, the addition of alginates has been reported to weaken surimi gels [69].…”

Casein gelation under simultaneous action of transglutaminase and glucono‐δ‐lactone

“…A viscoelastic gel has both solid-and liquid-like rheological properties [7]. Measured parameters are the storage modulus (G 9) as an indicator of firmness, the loss modulus (G 99) displaying fluidity and the ratio G 99/G 9 (loss factor; tan d) indicating the sol (tan d A 1) -gel (tan d a 1) transition [8,9]. Based on the measurement of gel strength and gelation time, we investigated the influence of MTG action on the viscoelastic properties of GDL-induced casein gels under conditions that are relevant for milk products.…”