The effect of washing, microbial transglutaminase, salts and starch addition on the functional properties of sardine (Sardina Pilchardus) kamaboko gels

Karayannakidis, P. D. and Zotos, A. and Petridis, D. and Taylor, K. D. A. (2008) The effect of washing, microbial transglutaminase, salts and starch addition on the functional properties of sardine (Sardina Pilchardus) kamaboko gels. Food Science and Technology International, 14 (2). pp. 167-177. ISSN 1082-0132

Full content URL: http://dx.doi.org/10.1177/1082013208092816

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Item Type:Article
Item Status:Live Archive

Abstract

The functional properties of kamaboko gels, produced from sardine surimi (SS), were evaluated based on three factors: (a) washing conditions, (b) absence or presence of microbial transglutaminase (MTGase), and (c) addition of CaCl2, MgCl2, and NH4Cl. Fish gels prepared from sardine mince washed at pH 5.5 showed the highest L* values and whiteness index (WI). A similar trend was also observed for firmness. Addition of MTGase had a beneficial effect on the L* values and WI as well as on firmness and cohesiveness of kamaboko gels (p<0.05). Fish gels containing CaCl2 or MgCl2 were lighter and firmer compared to those containing NH4Cl (p<0.05). Three transitions, using a differential scanning calorimeter (DSC), were observed during heating of surimi containing 50g/kg of unmodified wheat starch (UWS), occurring at 45.2 °C, 63.3 °C, and 71.4 °C and were substantially the same when UWS was added at higher concentrations (p<0.05). The thermal gelation of SS, studied with Dynamic Mechanical Analysis (DMA), occurred at three or four distinct stages named: gel softening, low temperature gelation, gel resolution, and high temperature gelation. The cooling process was found to be crucial in surimi gelation since it strongly contributed in the development of gel rigidity. © SAGE Publications 2008.

Keywords:Addition reactions, Colloids, Gelation, Gels, Washing, (I ,J) conditions, Effect of washing, Functional properties, Kamaboko gels, Microbial transglutaminase (MTGases), Sardina pilchardus, Starch addition, Scaffolds, Sardina pilchardus, Triticum aestivum
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
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ID Code:9504
Deposited On:11 Jul 2013 10:27

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