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Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

✍ Scribed by Kaewudom, Pimchanok; Benjakul, Soottawat; Kijroongrojana, Kongkarn

Book ID: 123366886
Publisher: Elsevier
Year: 2013
Tongue: English
Weight: 998 KB
Volume: 1
Category: Article
ISSN: 2212-4292
DOI: 10.1016/j.fbio.2013.03.001

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## Abstract **BACKGROUND:** Microbial transglutaminase (MTGase) has been used to increase the gel strength of surimi. Nevertheless, its effectiveness varies with fish species. The aim of this study was to elucidate the effect of MTGase at different levels on protein cross‐linking and gel property o