Microbial transglutaminase affects gel properties of golden threadfin-bream and pollack surimi

The properties of surimi gels from threadfin-bream and pollack surimi set at 30 degrees C or 45 degrees C with microbial transglutaminase (MTGase) from Streptoverticillium ladakanum were determined. The optimal amounts of MTGase and setting conditions were: 0.3 unit/g surimi either at 30 degrees C for 90 min or at 45 degrees C for 20 min for threadfin-bream, and 0.2 unit/g surimi at 30 degrees C for 60 min for pollack. The strength of golden threadfin-bream surimi gels with 0.35 unit MTGase set at 30 degrees C for 90 min or 45 degrees C for 20 min was 3400 g x cm, almost 3-fold of the control. SDS-PAGE analyses indicated that inter- and/or intramolecular cross-linking formed in the myosin heavy chain of MTGase-containing surimi gels.