Frozen storage of surimi containing microbial transglutaminase made from various kinds of fish species

• Published in: Fisheries science Vol. 61; no. 3; pp. 458 - 463
• Main Authors: Atsumi, T. (Maruha Co. Ltd., Tokyo (Japan)), Wakameda, A, Noguchi, S.F
• Format: Journal Article
• Language: English
• Published: 1995
• Subjects: ACTINOMYCETALES; ENZYME PREPARATIONS; ESPECE; ESPECIES; FROZEN PRODUCTS; MEASUREMENT; MEDICION; MESURE; PECES MARINOS; POISSON DE MER; PREPARACION ENZIMATICA; PREPARATION ENZYMATIQUE; PROCEDENCIA; PRODUCTOS CONGELADOS; PRODUIT CONGELE; PROVENANCE; SALTWATER FISHES; SPECIES; SURIMI; TEXTURA; TEXTURE; TRANSFERASAS; TRANSFERASE; TRANSFERASES
• ISSN: 0919-9268; 1444-2906
• DOI: 10.2331/fishsci.61.458

Changes in the gel forming ability of microbial transglutaminase containing surimi made from 7 species of fish were studied during 12 months of their frozen storage. Surimi samples were made from walleye pollock, white croaker, bigeye, lizard fish, largehead hairtail, hachibiki and sardine, and about 0.03% MTGase was added. Considering the practical processing surimi, all surimi samples used were prepared in commercial surimi plants, and commercial size surimi samples in commercial packages were stored at -30 degree C in the refrigerator warehouse. The changes in gel forming ability of surimi were monitored by measuring the punch force and punch deformation of prepared kamaboko gel. The gel forming ability of surimi gradually decreased during frozen storage for 12 months and the decreases differed from each other, however, the addition of MTGase did not effect the decrease profile. Therefore, MTGase powder can be added to surimi at the time of production without affecting surimi quality.