Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase
Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45 C followed by 9...
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| Format: | Article |
| Language: | English |
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CSIRO Publishing
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/63561/ http://psasir.upm.edu.my/id/eprint/63561/1/Thermal%20and%20physicochemical%20properties%20of%20red%20tilapia.pdf |
| _version_ | 1848854817879883776 |
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| author | Seighalani, Fariba Zad Bagher Bakar, Jamilah Saari, Nazamid Khoddami, Ali |
| author_facet | Seighalani, Fariba Zad Bagher Bakar, Jamilah Saari, Nazamid Khoddami, Ali |
| author_sort | Seighalani, Fariba Zad Bagher |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45 C followed by 90 C) to prepare surimi gel. Samples formulated with 0.30 MTGase (units/g surimi) showed the highest breaking force and deformation, and lowest expressible water content among treatments. Highest storage modulus was found in the gels mixed with 0.30 MTGase (units/g surimi). Compared with control surimi gel, addition of microbial transglutaminase to levels 0.10, 0.20 and 0.30 (units/g surimi) increased the enthalpy and maximum transition temperature of myosin. Results suggest that up to 0.30 MTGase (units/g surimi) could improve texture, colour, water-holding capacity, elasticity and thermal stability of red tilapia surimi gel. |
| first_indexed | 2025-11-15T11:15:54Z |
| format | Article |
| id | upm-63561 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:15:54Z |
| publishDate | 2017 |
| publisher | CSIRO Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-635612018-11-05T03:24:01Z http://psasir.upm.edu.my/id/eprint/63561/ Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase Seighalani, Fariba Zad Bagher Bakar, Jamilah Saari, Nazamid Khoddami, Ali Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45 C followed by 90 C) to prepare surimi gel. Samples formulated with 0.30 MTGase (units/g surimi) showed the highest breaking force and deformation, and lowest expressible water content among treatments. Highest storage modulus was found in the gels mixed with 0.30 MTGase (units/g surimi). Compared with control surimi gel, addition of microbial transglutaminase to levels 0.10, 0.20 and 0.30 (units/g surimi) increased the enthalpy and maximum transition temperature of myosin. Results suggest that up to 0.30 MTGase (units/g surimi) could improve texture, colour, water-holding capacity, elasticity and thermal stability of red tilapia surimi gel. CSIRO Publishing 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/63561/1/Thermal%20and%20physicochemical%20properties%20of%20red%20tilapia.pdf Seighalani, Fariba Zad Bagher and Bakar, Jamilah and Saari, Nazamid and Khoddami, Ali (2017) Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase. Animal Production Science, 57. 993 - 1000. ISSN 1836-0939; ESSN: 1836-5787 https://www.publish.csiro.au/AN/pdf/AN15633 10.1071/AN15633 |
| spellingShingle | Seighalani, Fariba Zad Bagher Bakar, Jamilah Saari, Nazamid Khoddami, Ali Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase |
| title | Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase |
| title_full | Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase |
| title_fullStr | Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase |
| title_full_unstemmed | Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase |
| title_short | Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase |
| title_sort | thermal and physicochemical properties of red tilapia (oreochromis niloticus) surimi gel as affected by microbial transglutaminase |
| url | http://psasir.upm.edu.my/id/eprint/63561/ http://psasir.upm.edu.my/id/eprint/63561/ http://psasir.upm.edu.my/id/eprint/63561/ http://psasir.upm.edu.my/id/eprint/63561/1/Thermal%20and%20physicochemical%20properties%20of%20red%20tilapia.pdf |