Texture enhancement of salted Alaska pollock (Theragra chalcogramma) roe using microbial transglutaminase.

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ID: 41746
2019
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Abstract
The aim of our study was to improve the texture quality of salted Alaska pollock (Theragra chalcogramma) roe product using microbial transglutaminase (MTGase). Thus, the effect of 0-1.0% MTGase on the physical properties of the salted roe was assessed. Endogenous TGase activity in the roe, which contributes to improving its texture, decreased at -20 °C during frozen storage. Mechanical properties of the salted roe, such as roe firmness and egg breaking strength, were improved using MTGase, the optimum concentration of which was 0.5%. Protein polymerizations using SDS-PAGE and decreasing of protein solubilities in SDS-urea solution were observed in the salted roe with MTGase. Therefore, the texture of salted Alaska pollock roe can be significantly enhanced by adding 0.5% MTGase because of catalyzing protein crosslinking. Additionally, this study most likely indicates that MTGase can be used to improve the texture of aquatic processed foods at low temperatures, especially 5 °C.
Reference Key
chen2019texturefood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Chen, Chaoping;Takahashi, Kigen;Geonzon, Lester;Okazaki, Emiko;Osako, Kazufumi;
Journal Food chemistry
Year 2019
DOI
S0308-8146(19)30598-9
URL
Keywords Keywords not found

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