Gel properties of surimi gel from clam Meretrix meretrix as affected by microbial transglutaminase

Abstract

To exploit high-value-added clam (Meretrix meretrix) products, the effects of pretreatment methods and microbial transglutaminase (MTGase) on the gelation process of clam surimi were studied. After comparing three pretreatment methods, mechanical chopping combined with rinsing was identified as a suitable method for pretreating the clam material. Based on this finding, MTGase was shown to improve the gel properties of clam surimi. When MTGase was added up to 2.0 U g surimi⁻¹, the hardness, gumminess, chewiness, and breaking force of the samples were enhanced by 38.5%, 28.9%, 31.2%, and 28.6%, respectively. At the microscopic level, the pores in the gel network gradually became more homogeneous and smaller in size. The results of SDS-polyacrylamide gel electrophoresis, intermolecular interactions, and protein cross-linking degree suggested that MTGase promoted the aggregation of the clam protein molecules. In summary, pretreatment via mechanical chopping with rinsing and the addition of MTGase are conducive to the preparation of high-quality surimi gel from clam meat.