Effect of Transglutaminase on Gel Properties of Horse-mackerel Surimi

doi:10.7506/spkx1002-6630-201009009

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9): 35-40.doi: 10.7506/spkx1002-6630-201009009

• Basic Research • Previous Articles Next Articles

Effect of Transglutaminase on Gel Properties of Horse-mackerel Surimi

CHEN Hai-hua1,2，XUE Chang-hu1

1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China；
2. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China)

Received:2009-09-11 Revised:2010-01-05 Online:2010-05-01 Published:2010-12-29
Contact: CHEN Hai-hua1 E-mail:haihchen@yahoo.com.cn

Abstract

Abstract:

The effect of transglutaminase (TGase) on gel properties of horse-mackerel surimi was evaluated in this paper. Effects of TGase addition amount, reaction time and reaction temperature on gel properties of horse-mackerel surimi were analyzed through the indicators of texture, whiteness, water-holding capacity and microstructure. Results indicated that the best gel property of horse-mackerel surimi was achieved under the condition of TGase for 80 U/100g surimi, reaction time for 5 h and reaction temperature at 37.5 ℃. A compacted and uniformed net structure was formed at this optimal condition through the examination of scanning electronic microscopy. Moreover, two-step heating strategy for horse-mackerel surimi gel preparation was better than one-step heating at 90 ℃ for 20 min.

Key words: transglutaminase, horse-mackerel, surimi, gel, broken strength

CLC Number:

TS254.4

CHEN Hai-hua1,2，XUE Chang-hu1. Effect of Transglutaminase on Gel Properties of Horse-mackerel Surimi[J]. FOOD SCIENCE, 2010, 31(9): 35-40.

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Effect of Transglutaminase on Gel Properties of Horse-mackerel Surimi

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