Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi |
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Authors: | J.-F. Hsieh G.-J. Tsai S.-T. Jiang |
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Affiliation: | Authors are with the Dept. of Food Science, National Taiwan Ocean Univ., Keelung, Taiwan 202, ROC. Direct inquiries to author Jiang (E-mail: ). |
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Abstract: | ABSTRACT: Effects of microbial transglutaminase (MTGase), recombinant cystatin, or their combination on the gel properties of mackerel surimi were investigated. The addition of MTGase caused the cross-linking of myosin heavy chain (MHC) and substantially increased the gel strength (from 536.6 to 2012.4 g × cm), while the recombinant cystatin could effectively prevent the MHC degradation and gel softening during the production of mackerel surimi-based products. Combined use of MTGase and recombinant cystatin revealed synergistic effectiveness on improving the quality of mackerel surimi (increased from 435 to 2438 g × cm, set at 45 °C for 20 min). |
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Keywords: | MTGase recombinant cystatin mackerel surimi gel property |
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