EPSILON(GAMMA-GLUTAMYL)LYSINE CROSS-LINK FORMATION IN SARDINE MYOFIBRIL SOL DURING SETTING AT 25-DEGREES-C

The quantitative change of epsilon-(gamma-glutamyl)lysine (EGL) crossl ink and relationship between crosslink content and gel-strength were e xamined on salt-ground myofibril sol from sardine (Sardinops melanosti ctus) during incubation at 25-degrees-C. In the presence of EGTA, no E GL crosslinks were detected in myofibril sol and gelation did not occu r. The EGL crosslink content and breaking strength of gels increased i n proportion to incubation time. High correlation was observed between the logarithm of breaking strength and logarithm of EGL crosslink con tent (r=0.987). The EGL crosslinks formed by transglutaminase are impo rtant in the setting of sardine meat sol at < 30-degrees-C.