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Microbial transglutaminase and recombinant cystatin effects on improving the quality of mackerel surimi


, : Microbial transglutaminase and recombinant cystatin effects on improving the quality of mackerel surimi. Journal of Food Science 67(8): 3120-3125

The effects of microbial transglutaminase (MTGase), recombinant cystatin, or their combination on the gel properties of mackerel (Scomber australasicus) surimi were investigated. The addition of MTGase caused the cross-linking of myosin heavy chain (MHC) and substantially increased the gel strength (from 536.6 to 2012.4 g x cm), while the recombinant cystatin could effectively prevent the MHC degradation and gel softening during the production of mackerel surimi-based products.

US$19.90

DOI: 10.1111/j.1365-2621.2002.tb08868.x


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