2010•Food ScienceRequires access
Effect of Transglutaminase on Gel Properties of Horse-mackerel Surimi
Changhu Xue
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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.