Effects of microbial transglutaminase on gel formation of frozen-stored longtail southern cod (Patagonotothen ramsayi) mince

Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen‐stored longtail southern cod (Patagonotothen ramsayi) fish mince gel

“…The LSC was captured from the southwestern Atlantic Ocean and frozen‐transported to China. The fish is available only in the frozen state, the denaturation of myosin during transport and storage hence is a great concern for the fish mince gel industry, as the quality of the fish mince gel is indeed closely related to myosin denaturation in it (Konno, 2017; Yang et al, 2020).…”

“…The mince was filled in cylindrical casings with the height of 25 cm and the diameter of 25 cm and sealed tightly with plastic wrap. Then with the aid of cross‐linking promoter MTGase the thermal gel formation was carried out using a two‐step procedure: 35°C for 2 h and 90°C for 20 min, which was shown to produce fish mince gel with the best quality (Yang et al, 2020). Each treatment repeated three times.…”

“…This additive has been widely applied in food processes especially for fish surimi products (Fang, Xiong, Hu, Yin, & You, 2019). In an earlier study, we have demonstrated that MTGase could be used to improve the quality of frozen-stored longtail southern cod mince (LSCM) gel products by synergistically combining the addition of MTGase with the proper selection of incubation temperature (Yang et al, 2020). However, the effects of amount of MTGase on the LSCM gel property and quality remain to be investigated.…”

“…More specifically, the major myofibrillar protein related to the quality of the gel product is myosin. However, in the process of freezing, myosin could become partially denatured which could affect its ability to crosslink with each other, and lead to less effective gelation comparing to that of fresh surimi (Kobayashi & Park, 2016; Yang et al, 2020). From a view point of fish processing, frozen‐stored fish are preferred to fresh fish, as processing facilities need a constant supply of materials for their operation.…”

Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein

“…For fish, the myofibrillar proteins (MfPs) in the muscle are the main players in hydrogel formation, when they are salt‐dissolved in water and heated, and the heating conditions (i.e., temperature, time, methods) affects the texture and quality of the final products (Yang et al, 2020). During the heating process, MfP molecules are denatured and unfolded, exposing hydrophobic groups and sulfhydryl groups.…”