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Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase

2004; Instituto de Tecnologia do Paraná (Tecpar); Volume: 47; Issue: 6 Linguagem: Inglês

10.1590/s1516-89132004000600009

1678-4324

Cláudio Rafael Kuhn, Carlos Prentice, João Luís Vendruscolo, Germano Jorge Dorneles Soares,

Botanical Research and Applications

The protease inhibitors (bovine serum albumin -BSA - and egg white) and transglutaminase inhibitor (NH4Cl), was added to the surimi obtained by King weakfish (Macrodon ancylodon) wastes to evaluate your effect on the gel texture. Results indicated that the treatment with pre-heating (60°C, 30min + 90°C, 15min) favored the elasticity of the gel (ashi), demonstrating low proteolysis and characterizing the suwari phenomenon (high gel strength). Protease inhibitors increased gel strength significantly (P<0.05) by compression force, when BSA was better than egg whites. Gels from surimi of King weakfish wastes didn't have action of the transglutaminase characterized.