Changes of physicochemical properties of greater lizardfish (Saurida tumbil) surimi gels treated with high pressure combined with microbial transglutaminase
Baoyan Guo
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, China
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
Search for more papers by this authorCorresponding Author
Aimei Zhou
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, China
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
Correspondence
Aimei Zhou, Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, 510642, China.
Email: [email protected]
Search for more papers by this authorGuo Liu
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, China
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
Search for more papers by this authorDanyang Ying
CSIRO Agricultural and Food, Werribee, Victoria, Australia
Search for more papers by this authorJie Xiao
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, China
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
Search for more papers by this authorJianyin Miao
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, China
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
Search for more papers by this authorBaoyan Guo
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, China
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
Search for more papers by this authorCorresponding Author
Aimei Zhou
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, China
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
Correspondence
Aimei Zhou, Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, 510642, China.
Email: [email protected]
Search for more papers by this authorGuo Liu
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, China
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
Search for more papers by this authorDanyang Ying
CSIRO Agricultural and Food, Werribee, Victoria, Australia
Search for more papers by this authorJie Xiao
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, China
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
Search for more papers by this authorJianyin Miao
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, China
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
Search for more papers by this authorAbstract
Effects of high-pressure treatment combined with microbial transglutaminase (MTGase) on the physicochemical properties of greater lizardfish surimi gels were investigated. Five samples were prepared: heating treatment (control), optimal high-pressure treatment (P), optimal MTGase treatment (M), MTGase combined with high pressure (MP), MTGase combined with setting, and high pressure (MSP). MSP exhibited the highest gel strength, a higher water-holding capacity than the control sample. A fibrous structure was viewed in MSP sample under scanning electron microscope, which was due mainly to the greater proportion of hydrogen bonds formed during setting prior to high-pressure treatment and non-disulfide covalent bonding catalyzed by MTGase under high-pressure treatment. The result of sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis showed that with the addition of MTGase, surimi protein established a tridimensional network. The dynamic rheological results showed that the addition of MTGase enhanced the solid-like nature of the gels.
Practical applications
The optimal process for improving surimi gels of greater lizardfish was determined. The effect of high-pressure treatment after setting could promote the ability of the MTGase to form covalent bonds. A lower pressure was recommended for surimi processing combined with MTGase. The combined treatment offers a technological possibilities for low valued fishes.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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