St. Jiang et al., Combination effects of microbial transglutaminase, reducing agent, and protease inhibitor on the quality of hairtail surimi, J FOOD SCI, 65(2), 2000, pp. 241-245
A combination of microbial transglutaminase (MTGase), reducing agent and pr
otease inhibitor was employed to improve the quality of underutilized fish
surimi. SDS-PAGE indicated that cross-linking of myosin heavy chain (MHC) o
ccurred in MTGase-contained samples, while MHC of samples without MTGase di
sappeared after 120 min incubation at 45 degrees C. Although the gel-formin
g ability increased with MTGase added up to 0.6 unit/g, it was still too lo
w to be commercially acceptable. However, the combined use of 0.1% NaHSO3,
0.01 mM transepoxysuccinyl-L-leucylamido-(4-guanidino)butane (E-64) and 0.3
5 units MTGase/g substantially improved the quality of hairtail surimi. Bas
ed on this result, the combined use of E-64, MTGase and NaHSO3 seemed to be
a better way to improve gel-forming ability of hairtail surimi.