Abstract
Pacific whiting surimi was examined to develop optimum conditions for slowly heated surimi seafood like fish balls. Breaking force and penetration distance increased significantly (p < 0.05) with the addition of egg white (EW), calcium lactate and microbial transglutaminase (MTG). Setting effects on textural properties were significantly (p < 0.05) affected by MTG addition. Even without MTG addition, breaking force and penetration distance also increased significantly (p < 0.05) when setting time was extended up to 6 h, possibly resulting from the role of endogenous transglutaminase (ETG). The addition of MTG resulted in a hard, but less deformable gel when setting time exceeded 2 h. Enzyme autolysis showed the addition of EW at 1 g/100 g paste effectively inhibited endogenous proteases. Results suggested Pacific whiting surimi, which is hardly used for slowly heated surimi seafood due to the textural degradation by proteases, can be successfully used to produce high quality fish balls when combined with 3 g/100 g EW, 0.2 g/100 g calcium lactate and setting at 25 °C for 2–6 h with MTG or 4–6 h without MTG.
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