Effects of transglutaminase and additive agents on gel properties of pearl mussel surimi

Authors

WANG Bohua, College of life science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative InnovationCenter for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratoryof Health Aquacultu
LONG Jiaoli, College of life science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative InnovationCenter for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratoryof Health Aquacultu
LEI Song, College of life science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative InnovationCenter for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratoryof Health Aquacultu
TU Qinghui, College of life science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative InnovationCenter for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratoryof Health Aquacultu
DUAN Lanxin, College of life science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative InnovationCenter for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratoryof Health Aquacultu
YANG Pinhong, College of life science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative InnovationCenter for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratoryof Health Aquacultu

Abstract

The influence of TGase and additives on gel hardness, cohesiveness and springiness of mussel surimi after picking pearls was studied. The results showed that the optimal TGase amount was 2%, pH was 7, at 45 ℃ for 1.0 h. The TGase can significantly enhance the texture properties of mussel surimi. The gel Hardness could reach 5 910.647 g, cohesiveness was 0.820 and springiness was 0.914. Additive agents could enhance gel properties as well, the optimal amount of potato starch, egg white and gluten were 6%, 6% and 9% respectively. It provides a theoretical foundation for the optimization of texture properties of mussel surimi.

Publication Date

9-28-2016

First Page

12

Last Page

16

DOI

10.13652/j.issn.1003-5788.2016.09.003

Recommended Citation

Bohua, WANG; Jiaoli, LONG; Song, LEI; Qinghui, TU; Lanxin, DUAN; and Pinhong, YANG (2016) "Effects of transglutaminase and additive agents on gel properties of pearl mussel surimi," Food and Machinery: Vol. 32: Iss. 9, Article 3.
DOI: 10.13652/j.issn.1003-5788.2016.09.003
Available at: https://www.ifoodmm.cn/journal/vol32/iss9/3

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