Abstract
The effect of combining microbial transglutaminase (MTGase) from Streptoverticillium ladakanum with ultraviolet (UV) irradiation on the gelation of minced mackerel was investigated. The gel strength of minced mackerel with MTGase alone at a concentration of 0.47 unit/g reached 1789 g·cm, which was 3 times greater than that of control. When MTGase-supplemented minced mackerel was exposed to UV light for the optimal irradiation time of 20 min, the gel strength could be further increased by 25%. SDS−PAGE analysis suggested that UV irradiation accelerated the MTGase to catalyze the cross-linking of myosin heavy chains in mackerel actomyosin. Keywords: Microbial transglutaminase; mackerel surimi; actomyosin; Streptoverticillium ladakanum; UV irradiation
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