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 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.

Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

“…The addition of MTGase at 2 g kg −1 of red tilapia surimi gel gave the highest breaking force, in which the increase by 240% was obtained, compared to the control (Duangmal & Taluengphol, 2009). The addition of MTGase is reported to induce the cross-linking of myosin heavy chain (MHC), thereby increasing the gel strength (Hsieh, Tsai, & Jiang, 2006;Jiang, Hsieh, Ho, & Chung, 2000;Sakamoto et al, 2006). The decreases in breaking force and deformation were found in gel added with 20% fish gelatin when MTGase at high concentrations (1.2 units g −1 surimi) was incorporated (po0.05).…”

Modification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat

“…However, a vast majority of published studies concerned the effect of transglutaminase in proteins of fish surimi. Authors of many studies stated a weakened intensity of the myosin band with an increase in the concentration of the enzyme, resulting in an increase in the amount of assayed highmolecular proteins [11,12]. A lack of endogenous TG or its very low activity makes it impossible to observe similar changes in case of poultry proteins or red meat.…”

Formulation of Surimi and Surimi-based Products with Acceptable Gelling Ability from Squid Muscle

“…3-5% 난백 단백질의 첨가는 민대구 가열겔의 경도를 크게 증가시키나, 1-5% 유장 단백질 농축물과 대두단백질 단리물의 첨가는 가열겔의 경도 에 유의적인 영향을 미치지 않았다는 보고 (Chang- Lee et al, 1990)와 본 연구의 결과는 일치하였다. 소 혈장 단백질의 α 2-macroglobulin이 풍부한 획분은 민대구 surimi의 단백질 가수 분해를 저해하고 transglutaminase (TGase)가 풍부한 획분은 겔을 강화하기 때문에 혈장 단백질의 첨가는 가열 겔의 강도 를 증가시키며 (Seymour et al, 1997;Chen, 2000), 혈장 단백질 의 L-kininogen이 myosin의 분해를 억제하기 때문인 것으로 보고하였다 (Lee et al, 2000 (Maruyama, 2010), 어종에 따라 차이가 있다 (Sakamoto et al, 1995;Park et al, 2005). 본 연구의 결과는 CaCl2를 첨가한 후 실온에서 2시간 정도의 자연응고를 실시한 후의 가열처리가 파괴강도를 증가 시키는 것으로 나타났다.…”