Effect of High-pressure Treatment and Transglutaminase on the Gel-forming Ability of Salt-ground myofibrillar Proteins from Carp

Abstract

With the aim of utilizing a fresh water fish (carp) as a raw material for fish-paste products, the characteristics of gelation of myofibrillar proteins from carp by high-pressure treatment were compared with those of a marine fish (lizard fish) by heating. The effect of food additives containing transglutaminase on gel-forming ability was also examined.
The breaking strength of high-pressure-induced gel was much lower than that of heat-induced gel from the salted carp meat, and that of high-pressure-induced gel from the salted meat of lizard fish. The gel-forming ability of salt-ground myofibrillar proteins by high-pressure treatment was high in the order Mf<AM<M, and was lower for Mf and AM and was higher for M than that from lizard fish. The gel-forming ability of high-pressure-induced gel from myofibrillar proteins largely increased by the addition of transglutaminase. These findings suggest that the utilization of carp meat as a raw material for pressurized fish paste products needs some additional preparation.