High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase

I. N. A. Ashie, T.C. Lanier

doi:10.1111/j.1365-2621.1999.tb15115.x

High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase

DOI Web Site Web Site Web Site 被引用文献2件

書誌事項

公開日: 1999-07

権利情報

http://onlinelibrary.wiley.com/termsAndConditions#vor

DOI

10.1111/j.1365-2621.1999.tb15115.x

公開者: Wiley

この論文をさがす

CiNii Books

説明

<jats:title>ABSTRACT</jats:title> <jats:p>High pressure effects on the strength (stress) and elasticity/deformability (strain) of surimi and turkey breast meat gels containing microbial transglutaminase (TGase) were evaluated. Pressurization of muscle proteins at 4°C prior to incubation at 25°C or 40°C (setting) increased gel strength 2–3 fold in uncooked surimi gels, but not in uncooked turkey gels. However, pressurization at 40°C or 50°C prior to setting increased the strength of turkey gels. Similar effects of prior pressurization, but of lesser magnitude, occurred in gels formed by directly or subsequently (following setting) cooking at 90°C. SDS‐PAGE confirmed that myosin crosslinking occurred due to TGase activity during the setting treatment, which had survived prior pressure treatment. High pressure rendered protein substrates more accessible to TGase thereby enhancing intermolecular cross‐link formation and gel strength.</jats:p>