Quality of Kamaboko Gel Prepared from Walleye Pollack Surimi with an Additive Containing Transglutaminase

Abstract

Kamaboko gels were prepared by adding 0.3% food additive containing transglutaminase in order to set, at a number of different temperatures from salt-ground meat of walleye pollack frozen surimi. The quality of the kamaboko gels thus formed was compared to kamaboko formed without the additive.
The breaking strength of the kamaboko gel formed with the additive was much higher, whereas the breaking strain remained at a fairly low level. However, gelling of salt-ground meat in the presence of the additive varied somewhat depending on the setting temperature. In addition, solubility of the kamaboko gel formed with the same additive into SDS (sodium dodecylsulfate)-urea-mercaptoethanol mixture was much lower as setting time progressed, while the kamaboko gel without the additive was easily soluble into the same medium.
These results indicate that kamaboko gel prepared in the presence of transglutaminase additive is evidently different from that product without the additive.