Abstract
Abstract Gel properties of threadfin bream ( Nemipterus bleekeri ) surimi added with fish gelatin at different levels (0–20% protein substitution) in combination with microbial transglutaminase (MTGase) at various concentrations (0–1.2 units g −1 surimi) were studied. Breaking force and deformation of surimi gel decreased when the levels of fish gelatin increased ( p p 0.05). Addition of fish gelatin could lower the expressible moisture content of surimi gel. Band intensity of myosin heavy chain (MHC) and actin of surimi gel decreased when fish gelatin levels increased, mainly due to dilution effect. The coarser and irregular gel structure was obtained when fish gelatin was added. The addition of 1.2 units MTGase g −1 surimi decreased MHC in surimi gel containing fish gelatin slightly.
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