Effect of Microbial trasglutaminase on the quality of Frozen Surimi Made from Various Kinds of Fish Species

抄録

The effects of microbial transglutaminase (MTGase) on fish muscles of seven kindsof fish-species were studied to increase the basic knowledge of the preparation of the high quality frozen surimi. Be-cause of the full consideration of application, all tested samples were prepared in the surimi plants with the commercial manufacturing process. The textural properties of each surimi gel were measured by apunch force and punch deformation. The condition of setting was defined at 30 C and for 60min. The accuracy of the data of the punch test was investigated by using the coefficient values of variation. The effects of MTGase on surimigel varied with each fish species. The values of the punch force of all tested surimi gelsincreased with the addition of MTGase, but the values of punch deformation decreased with an addition of over 0.03% MTGase in general. Since, the value of the punch deformation is highly ap-praised by Kamaboko makers more than the punch force, about 0.03% of MTGase (1.1 unit/mg pow-der used) were recommended for the desirableconcentration in the frozen surimi processing. However, thereis a recognizabledifferences in the two kinds of walleye pollock surimi. The results show thatthe increasing effect of MTGase is not only controlled by the fish species but also by more complicated fac-tors such as freshness of the raw fish.