Transglutaminase Effects on Gelation of Jack Mackerel Surimi (Trachurus Murphyi)

Dondero, M.; Curotto, E.; Figueroa, Valeria

doi:10.1106/108201302022905

Cited by 7 publications

(5 citation statements)

References 22 publications

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“…MTGase-containing fish gels exhibited higher values of firmness and cohesiveness compared to those without MTGase ( p50.05; Table 3). A similar effect of MTGase addition at a concentration of 2 g/kg of the mince's weight, regarding the textural characteristics of heatinduced surimi gels produced from various fish species, has been reported by many researchers (Lee et al, 1997;Dondero et al, 2002) and attributed to the increased non-disulphide polymerization and "-(g-glutamyl)lysine dipeptide content. In the present study, although firmness and cohesiveness were strongly affected by MTGase addition ( p50.05), however, no statistically significant differences were observed in elasticity ( p !…”

Section: Effect Of Mtgasesupporting

confidence: 75%

“…0.05, Figure 2(c)), while Ca 2þ and Mg 2þ ions further strengthened the protein network yielding fish gels with higher values of firmness ( p50.05). According to Dondero et al (2002) MTGase does not require Ca 2þ ions for activation. Therefore, possible reasons for the above increase in gel firmness include: 1) Ca 2þ and Mg 2þ ions activated endogenous TGase and 2) Ca 2þ and Mg 2þ ions formed intermolecular ionic linkages with negatively charged protein groups.…”

Section: Effect Of Interaction Term [Absence or Presence Of Mtgase] âmentioning

confidence: 99%

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The Effect of Washing, Microbial Transglutaminase, Salts and Starch Addition on the Functional Properties of Sardine (Sardina Pilchardus) Kamaboko Gels

Karayannakidis

Ζώτος

Petridis

et al. 2008

Food sci. technol. int.

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The functional properties of kamaboko gels, produced from sardine surimi (SS), were evaluated based on three factors: (a) washing conditions, (b) absence or presence of microbial transglutaminase (MTGase), and (c) addition of CaCl2, MgCl 2, and NH4Cl. Fish gels prepared from sardine mince washed at pH 5.5 showed the highest L* values and whiteness index (WI). A similar trend was also observed for firmness. Addition of MTGase had a beneficial effect on the L* values and WI as well as on firmness and cohesiveness of kamaboko gels ( p<0.05). Fish gels containing CaCl2 or MgCl 2 were lighter and firmer compared to those containing NH4Cl ( p<0.05). Three transitions, using a differential scanning calorimeter (DSC), were observed during heating of surimi containing 50g/kg of unmodified wheat starch (UWS), occurring at 45.2 °C, 63.3 °C, and 71.4 °C and were substantially the same when UWS was added at higher concentrations ( p≥0.05). The thermal gelation of SS, studied with Dynamic Mechanical Analysis (DMA), occurred at three or four distinct stages named: gel softening, low temperature gelation, gel resolution, and high temperature gelation. The cooling process was found to be crucial in surimi gelation since it strongly contributed in the development of gel rigidity.

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Section: Effect Of Mtgasesupporting

confidence: 75%

Section: Effect Of Interaction Term [Absence or Presence Of Mtgase] âmentioning

confidence: 99%

The Effect of Washing, Microbial Transglutaminase, Salts and Starch Addition on the Functional Properties of Sardine (Sardina Pilchardus) Kamaboko Gels

Karayannakidis

Ζώτος

Petridis

et al. 2008

Food sci. technol. int.

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“…Aliquots of 40 g sol were placed in 50‐mL beakers (∼35 mm inner diameter), which were placed inside polyethylene bags, vacuum‐sealed and stored at 0C until used. Sols were incubated for 30 min at 90C, followed by overnight storage in an ice bath (Dondero et al. 2002).…”

Section: Methodsmentioning

confidence: 99%

Protein Solubility and Production of Gels From Jumbo Squid

Fuente-Betancourt

García‐Carreño

Toro

et al. 2009

Journal of Food Biochemistry

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Solubility at several ionic strengths (0 to 1.0 M), pH (2 to 13) and gelling capacity of jumbo squid Dosidicus gigas muscle proteins were evaluated. Protein recovery was >90% at pH 9–12. Autohydrolysis was evaluated and affected only sarcoplasmic proteins. Folding score was 5 on all gels. Strength was higher for thermal gels prepared from squid fin (50.2 ± 1.2 N) than that prepared from the mantle (23.4 ± 2.5 N). There was no significant difference in gel strengths from previously frozen (46.4 ± 7.5 N) and never‐frozen samples (43 ± 5.5 N). Moisture, water drip and water‐holding capacity were evaluated on thermal gels. There were significant differences between frozen and never‐frozen samples. Results on solubility and gel forming capacity of the proteins from mantle and fin of jumbo squid suggest that these properties can provide additional value to this resource. PRACTICAL APPLICATIONS Jumbo squid is a rich source of high‐quality protein. Obtaining sophisticated products would be an easy way to take advantage of the high‐quality proteins in jumbo squid muscle. Knowledge of the functional properties of those proteins is needed to achieve this. The use of such properties, such as gel‐forming capacity, which are similar to other proteins used in the food industry, will give jumbo squid added value. The results described here indicate that jumbo squid proteins may be useful as a food ingredient because of their solubility and gel‐forming capacity.

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“…Breaking force and gel strength data are shown in Table 2. According to Hossain et al (2011) and Dondero et al (2002), when surimi is solubilized with salt and kept at around 35-40°C during setting, it forms an elastic gel. Further heating at >80°C forms a cooked gel of greater strength than one formed without setting.…”

Section: Breaking Force and Gel Strengthmentioning

confidence: 99%

Effect of number and washing solutions on functional properties of surimi-like material from duck meat

2011

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Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat's functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.

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Transglutaminase Effects on Gelation of Jack Mackerel Surimi (Trachurus Murphyi)

Cited by 7 publications

References 22 publications

The Effect of Washing, Microbial Transglutaminase, Salts and Starch Addition on the Functional Properties of Sardine (Sardina Pilchardus) Kamaboko Gels

The Effect of Washing, Microbial Transglutaminase, Salts and Starch Addition on the Functional Properties of Sardine (Sardina Pilchardus) Kamaboko Gels

Protein Solubility and Production of Gels From Jumbo Squid

Effect of number and washing solutions on functional properties of surimi-like material from duck meat

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