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Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase

Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45 C followed by 9...

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Main Authors: Seighalani, Fariba Zad Bagher, Bakar, Jamilah, Saari, Nazamid, Khoddami, Ali
Format: Article
Language:English
Published: CSIRO Publishing 2017
Online Access:http://psasir.upm.edu.my/id/eprint/63561/1/Thermal%20and%20physicochemical%20properties%20of%20red%20tilapia.pdf
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spelling oai:psasir.upm.edu.my:63561 http://psasir.upm.edu.my/id/eprint/63561/ Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase Seighalani, Fariba Zad Bagher Bakar, Jamilah Saari, Nazamid Khoddami, Ali Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45 C followed by 90 C) to prepare surimi gel. Samples formulated with 0.30 MTGase (units/g surimi) showed the highest breaking force and deformation, and lowest expressible water content among treatments. Highest storage modulus was found in the gels mixed with 0.30 MTGase (units/g surimi). Compared with control surimi gel, addition of microbial transglutaminase to levels 0.10, 0.20 and 0.30 (units/g surimi) increased the enthalpy and maximum transition temperature of myosin. Results suggest that up to 0.30 MTGase (units/g surimi) could improve texture, colour, water-holding capacity, elasticity and thermal stability of red tilapia surimi gel. CSIRO Publishing 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/63561/1/Thermal%20and%20physicochemical%20properties%20of%20red%20tilapia.pdf Seighalani, Fariba Zad Bagher and Bakar, Jamilah and Saari, Nazamid and Khoddami, Ali (2017) Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase. Animal Production Science, 57. 993 - 1000. ISSN 1836-0939; ESSN: 1836-5787 https://www.publish.csiro.au/AN/pdf/AN15633 10.1071/AN15633
institution UPM IR
collection UPM IR
language English
description Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45 C followed by 90 C) to prepare surimi gel. Samples formulated with 0.30 MTGase (units/g surimi) showed the highest breaking force and deformation, and lowest expressible water content among treatments. Highest storage modulus was found in the gels mixed with 0.30 MTGase (units/g surimi). Compared with control surimi gel, addition of microbial transglutaminase to levels 0.10, 0.20 and 0.30 (units/g surimi) increased the enthalpy and maximum transition temperature of myosin. Results suggest that up to 0.30 MTGase (units/g surimi) could improve texture, colour, water-holding capacity, elasticity and thermal stability of red tilapia surimi gel.
format Article
author Seighalani, Fariba Zad Bagher
Bakar, Jamilah
Saari, Nazamid
Khoddami, Ali
spellingShingle Seighalani, Fariba Zad Bagher
Bakar, Jamilah
Saari, Nazamid
Khoddami, Ali
Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase
author_facet Seighalani, Fariba Zad Bagher
Bakar, Jamilah
Saari, Nazamid
Khoddami, Ali
author_sort Seighalani, Fariba Zad Bagher
title Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase
title_short Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase
title_full Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase
title_fullStr Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase
title_full_unstemmed Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase
title_sort thermal and physicochemical properties of red tilapia (oreochromis niloticus) surimi gel as affected by microbial transglutaminase
publisher CSIRO Publishing
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/63561/1/Thermal%20and%20physicochemical%20properties%20of%20red%20tilapia.pdf
_version_ 1819298249563963392
score 13.4562235

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