Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste

The addition of microbial transglutaminase (MTGase) to salted squid muscle paste greatly strengthened the elasticity of the thermal gel, which was produced by the preferential crosslinking of myosin heavy chains through a two-step heating process that consisted of setting at 40 deg C and subsequent...

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Bibliographic Details
Published in:Fisheries science 2005-08, Vol.71 (4), p.896-903
Main Authors: Park, S.H. (Hokkaido Univ., Sapporo (Japan)), Cho, S.Y, Kimura, M, Nozawa, H, Seki, N
Format: Article
Language:English
Subjects:
ACYLTRANSFERASES
ADDITIVES
Emulsion polymerization
FISH PASTES
gelation
Gels
HEAT TREATMENT
JELLIFICATION
muscle paste
Proteins
squid
SQUIDS
STARCH
transglutaminase
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Summary:The addition of microbial transglutaminase (MTGase) to salted squid muscle paste greatly strengthened the elasticity of the thermal gel, which was produced by the preferential crosslinking of myosin heavy chains through a two-step heating process that consisted of setting at 40 deg C and subsequent heating to 80 deg C or 90 deg C. Starch increased the breaking strength of thermal squid gels, but decreased the deformation. Thus, the starch-added gels became harder and less elastic. Although, when both MTGase and starch were added to squid muscle paste, the changes in viscoelastisity and myosin cross-linking reaction were similar to those with MTGase alone during setting, the storage and loss moduli of the paste sharply increased with an increase in starch content above 70 deg C. Subsequently, the thermal gel texture became more brittle or breakable than gels prepared by setting with MTGase only.
ISSN:0919-9268
1444-2906
DOI:10.1111/j.1444-2906.2005.01043.x