EFFECT OF DIFFERENT TYPES OF FISH ON FISH SAUSAGES WITH THE ADDITION OF TRANSGLUTAMINASE

Abstract

Fish sausage is a product made from minced fish meat which contains myofibril protein. The number of processes for making fish sausages can affect the protein content due to the presence of proteolytic enzymes in fish. Additional materials are needed that can improve the texture of myofibril protein-based products, namely microbial transglutaminase (MTGase). The materials used in this study were tilapia (Oreochromis mossambicus), mullet (Mugil dussumieri), and threadfin bream (Nemipterus pneumatophores) with the addition of MTGase (0.9%). This study aims to determine the characteristics of fish sausages from different types of fish with the addition of MTGase and the quality of fish sausages with the best gel strength. Fish sausage tests were carried out including gel strength, water holding capacity, color image processing, microstructure, SDS-PAGE, and sensory, with a Completely Randomized Design (CRD) model. Data were analyzed using ANOVA and continued with Tukey's test. The results showed that fish sausage with different types of fish had a significant effect on gel strength and WHC. Threadfin bream fish sausage produced the best characteristics with a gel strength value of 1829.06 g.cm, water holding capacity of 79.33%, and sensory value of 7.79 < μ < 8.21. Microstructural observations on threadfin bream fish sausage showed the best quality seen from the three-dimensional network that contained uniform pores and small size. The SDS-PAGE test showed that the main proteins in fish sausage were actin and myosin heavy chains with molecular weights of 50 kDa and 250 kDa.