Effect of microbial transglutaminase on gelling properties of kiddi shrimp (Parapenaeopsis stylifera) mince

The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of microbial transglutaminase (MTGase) (0.6, 1, 1.4 and 1.8 units/g) were studied. Most textural parameters of the gels improved by adding MTGase espacially at higher levels (1.8 and 1.4).The expressible moisture and trichloroacetic acid content declined with the increase in MTGase content. MTGase espacially at higher levels was effective in the color of the gels so that it increased L* and decreased a*andb* value. SDS-PAGE study revealed that myosin heavy chain underwent polymerization to a higher extent in the presence of MTGase. Microstructure of gels added with 1.8 units of MTGase had more ordered fibrillar structure compared with those of gels without MTGase. Therefore it could be concluded that at MTGase play an important role in improving the gel properties of kiddi shrimp mince.