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Abstract

The effect of microbial transglutaminase (TG) on texture parameters was analyzed in surimi gels from Chilean jack mackerel (Trachurus murphyi). The effects of enzyme concentration, time and temperature of incubation were evaluated. Transglutaminase addition improved the textural-quality of surimi gels. Optimum gel strength was observed at 25°C by 2 h with an increase of 364%. The texture parameters increased particularly at TG levels between 0.1 and 0.5% w/w. SDS-PAGE, indicated that the content of myosin heavy chain (MHC) decreased with increasing setting time and addition of TG. However, the production of ε-(γ-glutamyl)lysine bonds increased as a function of setting time and TG concentrations. Results indicated that microbial transglutaminase can be utilized to improve gel properties of surimi based-products.

Se analizó el efecto de la adición de transglutaminasa microbiana (TG) en los parámetros de textura de geles de surimi de jurel chileno (Trachurus murphyi). Se estudió el efecto de la concentración de enzima, del tiempo y de la temperatura de incubación o asentamiento. La adición de TG mejoró significativamente las propiedades reológicas de los geles del surimi de jurel. La máxima fuerza de gel se obtuvo a 25°C después de 2 h de incubación en que se alcanzó un aumento del 364% respecto al control. Los parámetros de textura cambiaron drásticamente para una concentración de TG entre el 0.1 y el 0.5% p/p. La electroforesis SDS-PAGE detectó que el contenido de miosina (MHC) disminuyó durante el tiempo de incubación y con el incremento en la concentración de TG. Sin embargo, la formación del dipéptido ε-(γ glutamil) lisina aumentó, con el tiempo de incubación y con la mayor concentración de TG. Los resultados indicaron que la TG microbiana puede utilizarse para mejorar las propiedades reológicas de productos elaborados a base de surimi de jurel.

Keywords

transglutaminase gelation surimi mackerel texture

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Transglutaminase Effects on Gelation of Jack Mackerel Surimi (Trachurus Murphyi)

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