Transglutaminase effects on gelation of jack mackerel surimi (Trachurus murphyi)

被引：8
|
作者：
Dondero, M
Curotto, E
Figueroa, V
机构：
[1] Pontificia Univ Catolica Valparaiso, Escuela Ingn Alimentos, Valparaiso, Chile
[2] Pontificia Univ Catolica Valparaiso, Inst Quim, Valparaiso, Chile
来源：
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2002年 / 8卷 / 01期
关键词：
transglutaminase; gelation; surimi; mackerel; texture;
D O I：
10.1106/108201302022905
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of microbial transglutaminase (TG) on texture parameters was analyzed in surimi gels from Chilean jack mackerel (Trachurus murphyi). The effects of enzyme concentration, time and temperature of incubation were evaluated. Transglutaminase addition improved the textural-quality of surimi gels. Optimum gel strength was observed at 25degreesC by 2 h with an increase of 364%. The texture parameters increased particularly at TG levels between 0.1 and 0.5% w/w. SDS-PAGE, indicated that the content of myosin heavy chain (MHC) decreased with increasing setting time and addition of TG. However, the production of epsilon-(gamma-glutamyl)lysine bonds increased as a function of setting time and TG concentrations. Results indicated that microbial transglutaminase can be utilized to improve gel properties of surimi based-products.
引用
收藏
页码：49 / 54
页数：6
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