Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

2013 ◽  
Vol 1 ◽  
pp. 39-47 ◽  
Author(s):  
Pimchanok Kaewudom ◽  
Soottawat Benjakul ◽  
Kongkarn Kijroongrojana
Keyword(s):  
Microbial Transglutaminase ◽  
Fish Gelatin ◽  
Surimi Gel

Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure

2021 ◽  
Vol 348 ◽  
pp. 129093
Author(s):  
Zi-Zi Hu ◽  
Xiao-Mei Sha ◽  
Tao Huang ◽  
Lu Zhang ◽  
Guang-Yao Wang ◽  
...  
Keyword(s):  
Rheological Behavior ◽  
Microbial Transglutaminase ◽  
Fish Gelatin ◽  
Polyglutamic Acid ◽  
Gelling Properties

Combined effect of microbial transglutaminase and ethanolic coconut husk extract on the gel properties and in-vitro digestibility of spotted golden goatfish (Parupeneus heptacanthus) surimi gel

2020 ◽  
Vol 109 ◽  
pp. 106107
Author(s):  
Avtar Singh ◽  
Fathur Fadhila Prabowo ◽  
Soottawat Benjakul ◽  
Yudi Pranoto ◽  
Kasidate Chantakun
Keyword(s):  
Microbial Transglutaminase ◽  
Combined Effect ◽  
In Vitro Digestibility ◽  
Gel Properties ◽  
Coconut Husk ◽  
Surimi Gel

Comparison of gelling properties and flow behaviors of microbial transglutaminase ( MTGase ) and pectin modified fish gelatin

2019 ◽  
Vol 50 (5) ◽  
pp. 400-409 ◽  
Author(s):  
Tao Huang ◽  
Huizhu Zhao ◽  
Yaoyan Fang ◽  
Jinpei Lu ◽  
Wenge Yang ◽  
...  
Keyword(s):  
Microbial Transglutaminase ◽  
Fish Gelatin ◽  
Gelling Properties

Improvement of Hairtail Surimi Gel Properties by NADPH-Sulfite Reductase, Recombinant Cystatin, and Microbial Transglutaminase

2002 ◽  
Vol 67 (8) ◽  
pp. 3152-3158 ◽  
Author(s):  
J.-F. Hsieh ◽  
G.-J. Tsai ◽  
S.-T. Jiang
Keyword(s):  
Microbial Transglutaminase ◽  
Sulfite Reductase ◽  
Gel Properties ◽  
Surimi Gel

scholarly journals Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase

2017 ◽  
Vol 57 (5) ◽  
pp. 993 ◽  
Author(s):  
Fariba Zad Bagher Seighalani ◽  
Jamilah Bakar ◽  
Nazamid Saari ◽  
Ali Khoddami
Keyword(s):  
Physicochemical Properties ◽  
Oreochromis Niloticus ◽  
Microbial Transglutaminase ◽  
Breaking Force ◽  
Red Tilapia ◽  
Surimi Gel ◽  
Two Stages ◽  
Water Holding ◽  
Different Levels ◽  
Thermal Stability Of

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.

scholarly journals Effect of bovine and fish gelatin in combination with microbial transglutaminase on gel properties of threadfin bream surimi

2012 ◽  
Vol 4 (1) ◽  
pp. 12 ◽  
Author(s):  
Pimchanok Kaewudom ◽  
Soottawat Benjakul ◽  
Kongkarn Kijroongrojana
Keyword(s):  
Microbial Transglutaminase ◽  
Fish Gelatin ◽  
Gel Properties

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

scholarly journals Thermal structuring of fish gelatin

2021 ◽  
Vol 640 (3) ◽  
pp. 032011
Author(s):  
O S Iakubova ◽  
A A Bekesheva ◽  
I Iu Aleksanian ◽  
Iu A Maksimenko
Keyword(s):  
Fish Gelatin
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