Novel insights into induced low-salt Mandarin fish (Siniperca chuatsi) surimi gel with transglutaminase and microwave heating

Yang, M. L. and Wang, H. and Zhou, Y. Q. and Yin, J. F. and Huang, J. J. and Yan, Y. and Zhang, F. S. and Xie, N. N. (2024) Novel insights into induced low-salt Mandarin fish (Siniperca chuatsi) surimi gel with transglutaminase and microwave heating. International Food Research Journal (Malaysia), 31. pp. 896-907. ISSN 2231 7546

The present work examined water bath (WB) heating with microwave heating (WM) under different levels of transglutaminase (TGase) additions in a low-salt Mandarin fish surimi to obtain excellent gel properties. The breaking force was gradually enhanced with increased TGase additions (0.0 - 0.8 U/g), while WM with 0.8 U/g TGase produced the maximum gel strength. In the texture analysis, WM depicted a reduced hardness and an increased springiness at the corresponding TGase additions than that of WB. In low-field nuclear magnetic resonance spectroscopy (LF-NMR) studies, TGase reduced water protons’ relaxation times to different extents, while WM increased their water-binding abilities, especially at 0.8 U/g. Fourier transform infrared spectroscopy (FT-IR) revealed that the relative contents of the secondary structures did not apparently change at 0.2 - 1.0 U/g. Therefore, using WM and adding 0.8 U/g TGase improved the gel quality of low-salt Mandarin fish surimi gel, providing a new strategy for preparing healthy surimi products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(04)%202024/08%20-...

Abstract

The present work examined water bath (WB) heating with microwave heating (WM) under different levels of transglutaminase (TGase) additions in a low-salt Mandarin fish surimi to obtain excellent gel properties. The breaking force was gradually enhanced with increased TGase additions (0.0 - 0.8 U/g), while WM with 0.8 U/g TGase produced the maximum gel strength. In the texture analysis, WM depicted a reduced hardness and an increased springiness at the corresponding TGase additions than that of WB. In low-field nuclear magnetic resonance spectroscopy (LF-NMR) studies, TGase reduced water protons’ relaxation times to different extents, while WM increased their water-binding abilities, especially at 0.8 U/g. Fourier transform infrared spectroscopy (FT-IR) revealed that the relative contents of the secondary structures did not apparently change at 0.2 - 1.0 U/g. Therefore, using WM and adding 0.8 U/g TGase improved the gel quality of low-salt Mandarin fish surimi gel, providing a new strategy for preparing healthy surimi products.

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Item Type:	Article
AGROVOC Term:	fish
AGROVOC Term:	surimi
AGROVOC Term:	gels
AGROVOC Term:	gelation
AGROVOC Term:	heating
AGROVOC Term:	food processing
AGROVOC Term:	texture
AGROVOC Term:	water binding capacity
AGROVOC Term:	food quality
Geographical Term:	China
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Mar 2026 03:17
Last Modified:	18 Mar 2026 03:17
URI:	http://webagris.upm.edu.my/id/eprint/3123

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