Improvement of Gelling Properties of Lizardfish Mince as Influenced by Microbial Transglutaminase and Fish Freshness

Abstract

The effects of microbial transglutaminase (MTGase) at different levels (0 to 0.8 units/g sample) on the properties of gels from lizardfish (Saurida undosquamis) mince set at 25 degrees C for 2 h or 40 degrees C for 30 min prior to heating at 90 degrees C for 20 min were studied. Breaking force and deformation of gels increased with increasing MTGase amount added (P<0.05). At the same MTGase level used, gels with the prior setting at 40 degrees C for 30 min showed a higher breaking force compared with those subjected to prior setting at 25 degrees C for 2 h (P<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoretic study revealed that myosin heavy chain (MHC) underwent polymerization to a higher extent in the presence of MTGase. Regardless of setting condition, microstructure of gel added with MTGase was finer with a smaller void compared with that of gel without MTGase. Therefore, setting temperature affected the property of gels added with MTGase. Gel properties of mince obtained from lizardfish stored in ice for different times (0 to 10 d) with and without MTGase at a level 0.6 units/g were determined. Irrespective of MTGase addition, breaking force and deformation of all gels decreased as the storage time of lizardfish increased (P<0.05). The addition of MTGase was able to increase both breaking force and deformation of the resulting gel produced from lizardfish kept in ice for all storage times used. Therefore, both freshness and MTGase addition had the direct impact on gel properties of lizardfish mince.

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

“…Additionally, it has been successfully used in surimi to strengthen the gel. Benjakul et al (2008) reported that the addition of MTGase from Streptoverticillium mobaraense in mince from lizardfish effectively increased breaking force and deformation of gel.…”

“…However, effectiveness in improving the gel quality varied with surimi. Different intrinsic factors such as level of proteases, fat content, endogenous transglutaminase, etc., play a role in determining gelation of surimi as well as efficacy in gel improvement by protein additives (Benjakul, Phatcharat, Tammatinna, Visessanguan, & Kishimura, 2008;Benjakul & Visessanguan, 2003;Benjakul, Visessanguan, & Pecharat, 2004;Benjakul, Visessanguan, & Srivilai, 2007;Campo-Deaño & Tovar, 2009;Duangmal & Taluengphol, 2009;Rawdkuen et al, 2008). Microbial transglutaminase (MTGase) has been widely used to improve the textural quality of several foods such as ham, sausage, tofu, and noodles (Motoki & Seguro, 1998).…”

Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase

“…Expressible moisture content Expressible moisture content (%) was measured according to the method of Benjakul et al (2008). Cylindrical gel samples were cut into a thickness of 5 mm, weighed (X), and placed between 2 pieces of Whatman paper no.…”

“…Microbial transglutaminase (MTGase) has been widely used in processed fish and meat in order to strengthen protein-based gels. MTGase has been reported to increase gel strength of surimi from different fish such as lizardfish (Benjakul et al 2008), threadfin bream (Benjakul et al 2004;Jiang et al 2000), and sardine (Kudre and Benjakul 2013;Karayannakidis et al 2008). Efficiency of MTGase in improving gel properties of proteins depends on many factors, e.g., the amount of MTGase as well as protein substrates (Asagami et al 1995;DeJong and Koppelman 2002).…”

Enzymes in Fish Processing

“…As a consequence, gel formation is generally decreased with increasing storage or handling time. Benjakul et al 119 found that MTGase was a powerful gel enhancer of mince from lizardfish stored in ice for different times. However, the gel enhancing ability was greater in surimi produced from fresh lizardfish (see Fig.…”