No abstract

In the absence of microbial transglutaminase (MTGase), the textural properties of lizardfish surimi (Saurida spp) improved when pre-incubated at 4 and 25 • C for 24 and 4 h, respectively. MTGase optimally catalyzed incorporation of monodansylcadaverine (MDC) into surimi at 40 • C. Addition of MTGase appeared to reduce autolytic activity at 25 and 40 • C, but had no effect on autolytic activity at 65 • C. Breaking force and deformation of lizardfish surimi significantly improved when 0.1 unit MTGase g −1 surimi (1.8 g kg −1 ) was added and pre-incubated at either 25 or 40 • C. Textural properties improved concomitant with cross-linked polymers of myosin heavy chain and tropomyosin, but not actin. Addition of MTGase also improved the storage modulus (G ). The gel network of surimi mixed with MTGase and pre-incubated at 40 • C readily formed during the pre-incubation period, while formation of the gel network began at 48.1 • C in the absence of MTGase.

TBSP could be applied to reduce proteolytic degradation of lizardfish surimi or other surimi associated with trypsin-like proteinase, rendering an improvement in surimi gelation set at 37-40 degrees C.