Cross-linking of mackerel surimi actomyosin by microbial transglutaminase and ultraviolet irradiation

The effect of combining microbial transglutaminase (MTGase) from Streptover ticillium ladakanum with ultraviolet (UV) irradiation on the gelation of mi nced mackerel was investigated.. The gel strength of minced mackerel with M TGase alone at a concentration of 0.47 unit/g reached 1789 g.cm, which was 3 times greater than that of control. When MTGase-supplemented minced macke rel was exposed to UV light for the optimal irradiation time of 20 min, the gel strength could be further increased by 25%. SDS-PAGE analysis suggeste d that UV irradiation accelerated the MTGase to catalyze the cross-linking of myosin heavy chains in mackerel actomyosin.