Comparative studies on microbial transglutaminase, complex phosphate and fructooligosaccharide interacts with myofibrillar proteins: Improvement of the quality and flavor of silver carp surimi.

The aim of this study was to evaluate the effect of microbial transglutaminase (MTG), complex phosphate (CP) and fructooligosaccharide (FOS) interact with myofibrillar proteins (MPs) on the quality and flavor of silver carp surimi gels. When surimi was added with 0.3 % MTG, 0.3 % CP and 4 % FOS respectively, the gel strength and texture were superior to those of the control group, and the surimi microstructure became more compact with smaller pore sizes. This was because MTG can induce the ε-(γ-glutamate) lysine bond formation in surimi MPs and promotes cross-linking of MPs. CP can increase the ionic strength, FOS can form hydrogen bonds with water and enhance MPs hydration, both of them promoted the conversion of α-helix to β-folding of MPs, and facilitate the formation of disulfide bonds. 13 volatiles were identified in control group, whereas the number of volatiles was increased to 31, 22 and 22 after addition of MTG, CP and FOS respectively, suggesting that MTG, CP and FOS promoted lipid oxidation and interacted with MPs to produce volatile compounds. Therefore, the addition of MTG, CP and FOS improved the quality and flavor of chub surimi gels, with MTG having the greatest effect on surimi.