Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi
2005
Yongsawatdigul, J. | Piyadhammaviboon, P.
In the absence of microbial transglutaminase (MTGase), the textural properties of lizardfish surimi (Saurida spp) improved when pre-incubated at 4 and 25 degrees C for 24 and 4 h, respectively. MTGase optimally catalyzed incorporation of monodansylcadaverine (MDC) into surimi at 40 degrees C. Addition of MTGase appeared to reduce autolytic activity at 25 and 40 degrees C, but had no effect on autolytic activity at 65 degrees C. Breaking force and deformation of lizardfish surimi significantly improved when 0.1 unit MTGase g(-1) surimi (1.8 g kg(-1)) was added and pre-incubated at either 25 or 40 degrees C. Textural properties improved concomitant with cross-linked polymers of myosin heavy chain and tropomyosin, but not actin. Addition of MTGase also improved the storage modulus (G'). The gel network of surimi mixed with MTGase and pre-incubated at 40 degrees C readily formed during the pre-incubation period, while formation of the gel network began at 48.1 degrees C in the absence of MTGase.
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