FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (12): 37-44.doi: 10.7506/spkx1002-6630-20201009-055

• Food Chemistry • Previous Articles     Next Articles

Effect of Transglutaminase on the Quality of Mandarin Fish (Siniperca chuatsi) Surimi Gel

YANG Mingliu, ZHOU Yingqin, FANG Xubo, YIN Junfeng, CHEN Xiao’e, XIE Ningning   

  1. (1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;2. Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China)
  • Online:2021-06-25 Published:2021-06-29

Abstract: In this work, the effect of transglutaminase (TG) on the quality of mandarin fish (Siniperca chuatsi) surimi gel (MFSG) was determined by measuring salinity, water-holding capacity (WHC), whiteness, texture, sensory evaluation, protein secondary structure and microstructure as well as using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Results showed that TG could improve the whiteness of MFSG. As compared with the control group, MFSG with TG presented significantly increased gumminess, chewiness and resilience (P < 0.05). Gel hardness increased significantly with increased TG addition (P < 0.05), and WHC reached its maximum value at an addition level of 0.6 U/g. SDS-PAGE showed the main protein bands gradually weakened with increase of TG concentration. By scanning electron microscope (SEM), it was observed that after addition of TG, MFSG generated a denser network structure. Therefore, TG could greatly improve the quality of MFSG, especially at 0.4 and 0.6 U/g. These results may provide a theoretical basis for improving the quality of MFSG.

Key words: mandarin fish surimi; transglutaminase; texture properties; gel quality

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