Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase
Fariba Zad Bagher Seighalani A , Jamilah Bakar A D , Nazamid Saari B and Ali Khoddami C
+ Author Affiliations
- Author Affiliations
A Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang, 43400, Selangor, Malaysia.
B Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang, 43400, Selangor, Malaysia.
C Department of Plant and Food Sciences, Faculty of Agriculture and Environment, University of Sydney, NSW 2006, Australia.
D Corresponding author. Email: jamilah@upm.edu.my
Animal Production Science 57(5) 993-1000 https://doi.org/10.1071/AN15633
Submitted: 19 September 2015 Accepted: 19 February 2016 Published: 2 June 2016
Journal Compilation © CSIRO Publishing 2017 Open Access CC BY-NC-ND
Abstract
Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45°C followed by 90°C) to prepare surimi gel. Samples formulated with 0.30 MTGase (units/g surimi) showed the highest breaking force and deformation, and lowest expressible water content among treatments. Highest storage modulus was found in the gels mixed with 0.30 MTGase (units/g surimi). Compared with control surimi gel, addition of microbial transglutaminase to levels 0.10, 0.20 and 0.30 (units/g surimi) increased the enthalpy and maximum transition temperature of myosin. Results suggest that up to 0.30 MTGase (units/g surimi) could improve texture, colour, water-holding capacity, elasticity and thermal stability of red tilapia surimi gel.
Additional keywords: differential scanning calorimetry, expressible water, storage modulus, textural properties, whiteness.
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