Abstract
Impact of different biogenic amines including putrescine, histamine and tyramine at various levels (0, 2 and 5 mmol/kg) on gel properties of surimi from Nile tilapia added with microbial transglutaminase (MTGase) at 0.4 units/g was studied. All biogenic amines were able to act as an acyl acceptor in MTGase catalysed reaction, in which ammonia was released as by-product. The addition of biogenic amines into surimi had no impact on gel forming ability in the absence of MTGase. In the presence of MTGase (0.4 units/g), breaking force and water holding capacity of all gels increased, compared to those of gels without MTGase. Nevertheless, breaking force of gel containing MTGase was lowered in the presence of biogenic amine at a level of 5 mmol/kg. Polymerisation of myosin heavy chain in gel was enhanced when MTGase was added, but took place at a slightly lower degree when biogenic amines were present. Thus, biogenic amines, especially at high concentrations, decreased gel strengthening effect of MTGase in surimi.
Original language | English |
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Pages (from-to) | 41-53 |
Number of pages | 13 |
Journal | Carpathian Journal of Food Science and Technology |
Volume | 9 |
Issue number | 4 |
State | Published - 2017 |
Bibliographical note
Funding Information:The authors would like to express their sincere thanks to Thailand Research Fund under the Royal Golden Jubilee PhD Program to Sochaya Chanarat (PHD/0138/2551) and the Grant-in-Aid for dissertation from Graduate School, Prince of Songkla University, Thailand for the financial support. The TRF Distinguished Research Professor Grant was also acknowledged for the financial support.
Keywords
- Biogenic amines
- Cross-linking
- Gel
- Microbial tranglutaminase
- Surimi
ASJC Scopus subject areas
- Food Science