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

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

“…In addition, curdlan can form stable, thermo‐irreversible gel when the heating temperature is above 80 °C; this property is conducive to enhancing the gel strength of surimi containing curdlan . A small amount of gelatin also increased the gel strength of surimi, which might be due to the water binding capacity of gelatin . Nevertheless, too much hydrocolloid may prevent the cross‐linking of the surimi protein and disturb the formation of an orderly network structure, resulting in a decrease in gel strength .…”

Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

“…Several reports suggested that protein gels induced by HPP present a finer, smoother, and firmer consistency texture (Sikes, Tobin, & Tume, 2009). In addition, there are some endogenous transglutaminase (TGase) in surimi, which is able to induce the acyl transfer between acyl donors to acyl acceptor, in which ε-(g-glutamyl) lysine linkage can be formed, which contribute to the increase in gel strength (Benjakul, Phatcharat, Tammatinna, Visessanguan, & Kishimura, 2008;Chanarat & Benjakul, 2013;Kaewudom, Benjakul, & Kijroongrojana, 2013). Some studies had reported that TGase was added to gels receiving HPP treatment at 25 C, both gel strength and breaking displacement of gels were improved (G omez-Guill en, Montero, Solas, & P erez-Mateos, 2005; Zhu et al, 2014).…”

Towards more sustainable surimi? PCR-cloning approach for DNA barcoding reveals the use of species of low trophic level and aquaculture in Asian surimi

“…As a contrast, the fish N. bathybius, dominant in the composition of the Indian brand analyzed, is a piscivorous species of a higher trophic level of 4. This fish is commonly used in surimi products (Kaewudom et al, 2013) and has a high commercial importance especially in the South China Sea. It is possible that it is imported from that region, or directly a subject of targeted fisheries by Indian fishing fleet.…”

“…However, due to limited species resource there have been attempts to exploit new fish for surimi industry (Mahawanich et al, 2010). New species such as Pacific whiting (Merluccius productus), Yellow stripe trevally (Selaroides leptolepis), small pelagic sardines (Sardinops sagax and S. neopilchardus), threadfin bream (Nemipterus bleekeri) and red tilapia (Oreochromis mossambicus) are being increasingly employed as raw material for surimi production (Arfat & Benjakul, 2012;Bentis, Zotos, & Petridis, 2005;Kaewudom, Benjakuln, & Kijroongrojana, 2013;Mahawanich et al, 2010;Reed & Park, 2010).…”