Characteristics and effectiveness identification of restructured product of snakehead fish (Channa Striata) with transglutaminase enzyme addition

Abstract

The existence of fishery waste problem shows that the innovation of fishery processing not yet maximized in Indonesia. Both waste and fresh cuts of fish can be utilized by restructuring with transglutaminase enzyme addition as a crosslinking agent. This microbial transglutaminase (MTG) enzyme can alter protein functionalities by forming stable covalent bonds between residues of the amino acid of protein. Accordingly, this study focused on Snakehead Fish (Channa striata) is used as the protein source and variations of treatment conditions include incubation duration (2 days and 7 days) and the composition of enzyme and processed fish meat (0.0%, 0.5%, 1.0%) and. The results of this study showed the strong performance of crosslinking by MTG on processed fish meat. This is confirmed by an increase in texture profile parameters (hardness, cohesiveness, and elasticity), the detection of myosin changes, also wave number increment of C-N and an increase of intensity of C=O bonds. The highest effectivity value in the sample was achieved by variation of incubation duration of 7 days and the addition of 1.0% MTG enzyme with a value of 129,78% in hardness parameter in sample.