Contribution of Transglutaminase on the Setting of Various Actomyosin Pastes

• Nowsad Alam AKM

  Faculty of Bioresources, Mie University Faculty of Fisheries, Bangladesh Agricultural University

• Kanoh Satoshi

  Faculty of Bioresources, Mie University

• Niwa Eiji

  Faculty of Bioresources, Mie University

Bibliographic Information

Other Title

• Contribution of Transglutaminase on the

Abstract

The contribution of transglutaminase (TGase) to the setting of fish flesh paste was studied using TGase-free actomyosin (AM) from five fishes. Sarcoplasmic proteins (SP) were extracted from each fish and one part of them was treated with N-ethylmaleimide in order to inactivate TGase contained in them (NEM-SP). The addition of SP to the AM paste promoted the cross-linking of myosin heavy chain during its setting and increased the breaking force of resulting suwari gel. In the breaking force, the gel added with SP was higher than the one added with f-SP by 40% for Alaska pollack and sardine, 20% for common horse mackerel and flounder, and less than 10% for Spanish mackerel. From the result and our previous study, it is presumed that TGase increases the breaking force of the suwari gel from the fish flesh paste nearly by a few ten per cent.

Journal

• Fisheries science

  Fisheries science 61 (1), 79-81, 1995

  The Japanese Society of Fisheries Science

Keywords

• surimi
• suwari
• transglutaminase
• actomyosin

Details

• CRID: 1390001204428275328
• NII Article ID: 130003741976
• NII Article ID: 10004860818
• NII Book ID: AA10993718
• DOI: 10.2331/fishsci.61.79
• NDL BIB ID: 3641430
• ISSN: 09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3641430
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/61/1/61_1_79/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed