Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel

The objective of this study was to investigate effects of anthocyanins (AC) and microbial transglutaminase (MTGase) on the physicochemical properties of surimi gels from silver carp. The addition of AC and MTGase significantly increased gel strength and water holding capacity (WHC) of surimi gels, but the effect of MTGase was much stronger (p <.05). There were the highest gel strength, storage modulus (G0) and WHC with 0.1 g/100 g AC and 0.4 g/100 g MTGase, while they were higher than that with AC or MTGase alone. AC promoted the cross-linking mainly by covalent and non-covalent bonds in surimi gels, while MTGase did mainly through covalent bonds. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed the results of gel strength, WHC, chemical interactions and G0 of surimi gel or paste with AC and MTGase. In general, AC and MTGase could synergistically improve the physicochemical properties of surimi gels and potentially enhance the quality of surimi-based product from silver carp.

Automated summary

The objective of this study was to investigate the effects of anthocyanins and microbial transglutaminase on the physicochemical properties of surimi gels from silver carp. The addition of these compounds significantly increased gel strength and water holding capacity, with MTGase having a stronger effect. The combination of AC and MTGase showed the highest improvement in gel strength, storage modulus, and WHC. The covalent and non-covalent bonds were mainly responsible for the improvements caused by AC, while MTGase primarily acted through covalent bonds. SDS-PAGE confirmed the results and demonstrated the potential enhancement in quality of surimi-based products.