Quality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase |
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| Authors: | Carlos L Cardoso Rogério O Mendes Jorge A Saraiva Paulo R Vaz-Pires Maria L Nunes |
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| Institution: | 1. Instituto Nacional de Recursos Biológicos INRB I.P./L-IPIMAR , Lisboa, Portugal ccardoso@ipimar.pt;3. Instituto Nacional de Recursos Biológicos INRB I.P./L-IPIMAR , Lisboa, Portugal;4. Departamento de Química , Universidade de Aveiro, Campus Universitário de Santiago , Aveiro, Portugal;5. Instituto de Ciências Biomédicas de Abel Salazar, Porto and CIIMAR–Centro Interdisciplinar de Investiga??o Marinha e Ambiental, Universidade do Porto , Porto, Portugal |
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| Abstract: | The effects of microbial transglutaminase (MTGase; 0.5%, w/w) and high hydrostatic pressure (HHP) on the quality of protein gels from unwashed mince of hake (Merluccius capensis) trimmings were studied. MTGase incorporation improved texture. Protein solubility was lower for those gels containing MTGase, as a result of myosin heavy chain cross-linking. HHP improved texture. Pressure level was the most important HHP parameter, since higher levels (300 vs. 100 MPa) augmented gel strength (GS). A positive synergistic effect of MTGase and HHP was found for some properties, such as GS, yielding improved gels from a raw material that otherwise shows poor gelation. |
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| Keywords: | hydrostatic pressure microbial transglutaminase hake physicochemical properties electrophoresis |
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