High Temperature Tolerant Fish Protein Gel Using Transglutaminase and Sodium Ascorbate

Abstract

To improve the textural properties of canned fish balls, we studied the influences of commercial transglutaminase (TGase) and sodium ascorbate on gelling property of threadfin bream surimi retorted at 116^oC for 30 min (Fo 7.8 min). The treatment conditions were 0.2 % TG-B, 0.2 % TG-AK, 0.1 % TGK, 0.2 and 0.3 % sodium ascorbate and 0.1 % TG-K mixed with 0.2 % sodium ascorbate. The test samples were measured for gel strength, whiteness, water holding capacity, SDS-PAGE and sensory preference. It was found that thermal processing decreased gel strength, whiteness and water holding capacity. However, TGase significantly improved the gel strength of heated gel whereas sodium ascorbate showed less effect on gel strength and lowered whiteness. Addition of 0.2 % TG-B to fish balls improved gel strength and water holding capacity; and resulted in the high preference scores for appearance, color, flavor, texture and overall liking at the level of moderate liking after heat treatment.