GEL STRENGTH ENHANCEMENT BY ADDITION OF MICROBIAL TRANSGLUTAMINASE DURING ONSHORE SURIMI MANUFACTURE

Surimi from Alaska pollock flesh was manufactured onshore with microbi al transglutaminase (MTGase). Effect of MTGase was investigated by eva luating breaking strength and deformation of gels from MTGase-treated surimi with and without setting at 30 degrees C. Quantitative analysis of epsilon-(gamma-glutamyl)lysine (GL) crosslink was also carried out to monitor the MTGase reaction. In set gels, breaking strength and GL crosslink increased, and myosin heavy chain decreased correspondingly with MTGase concentration. These changes were smaller in gels prepare d without setting. Results suggest that surimi gel could be improved t hrough the formation of GL crosslinks by added MTGase in surimi.