Effect of endogenous transglutaminase on threadfin bream surimi gelation
Effect of endogenous transglutaminase on threadfin bream surimi gelation
Yongsawatdigul, J.; Worratao, A.; Park, J.W.
Journal of Food Science 67(9): 3258-3263
2002
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).