EFFECT OF MICROBIAL TRANSGLUTAMINASE ON THE QUALITY OF FROZEN SURIMI MADE FROM VARIOUS KINDS OF FISH SPECIES

The effects of microbial transglutaminase (MTGase) on fish muscles of seven kinds of fish-species were studied to increase the basic knowledge of the preparation of the high quality frozen surimi. Because of the full consideration of application, all tested samples were prepared in the surimi plants with the commercial manufacturing process. The textural properties of each surimi gel were measured by a punch force and punch deformation. The condition of setting was defined at 30 C and for 60 min. The accuracy of the data of the punch test was investigated by using the coefficient values of variation. The effects of MTGase on surimi gel varied with each fish species. The values of the punch force of all tested surimi gels increased with the addition of MTGase, but the values of punch deformation decreased with an addition of over 0.03% MTGase in general. Since, the value of the punch deformation is highly appraised by Kamaboko makers more than the punch force, about 0.03% of MTGase (1.1 unit/mg powder used) were recommended for the desirable concentration in the frozen surimi processing. However, there is a recognizable differences in the two kinds of walleye pollock surimi. The results show that the increasing effect of MTGase is not only controlled by the fish species but also by more complicated factors such as freshness of the raw fish.