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Effect of endogenous transglutaminase on threadfin bream surimi gelation


Effect of endogenous transglutaminase on threadfin bream surimi gelation



Journal of Food Science 67(9): 3258-3263



ISSN/ISBN: 0022-1147

DOI: 10.1111/j.1365-2621.2002.tb09575.x

Transglutaminase (TGase) activity of threadfin bream (Nemipterus spp.) mince was 99.6 units/g of dry weight. After washing and screw-pressed dewatering, 44% residual activity was retained. Covalent cross-linking of myosin heavy chain (MHC) was observed at both 25 and 40 degrees C and supported by increased gel strength. When pre-incubation at 40 degrees C was prolonged to 4 hours, breaking force and MHC decreased due to endogenous proteinase(s).

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Accession: 003727705

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