Transglutaminase effects on gelation of Jack Mackerel Surimi ("Trachurus Murphyi")

• Autores: M. Dondero, E. Curotto, V. Figueroa
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 8, Nº 1, 2002, págs. 49-54
• Idioma: inglés
• Títulos paralelos:
  • Efectos de la transglutaminasa sobre la gelificación de surimi de jurel chileno (Trachurus Murphy)
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• Resumen

  • 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 25°C 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 -(-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. (A)