Functional and Textural Characteristics of Fish Mince Sausages Prepared Using Microbial Transglutaminase

Abstract

Abstract The mince of rohu (Labeo rohita) fish was used to develop susages using microbial transglutaminase (MTGase). The functional (gel strength, water holding capacity, folding score), textural, colour characterstics, protein pattern and microstructure of the mince sausages prepared using MTGase (0, 1, 1.5 & 2%) were studied. MTGase positively enhaced the gel strength, water holding capacity, and folding score of the prepared sausages with an increment in concentration of MTGase. MTGase effectively cross-linked proteins in the gel network as revealed in protein patterns, despite presence of sarcoplasmic proteins. Although low, but the gel strength of mince sausages was found to be comparable with surimi and surimi-based gel products. The different concentration of MTGase did not show any significant influence (p > 0.05) on the textural properties of susages such as hardness, cohesiveness, adhesiveness and elasticity. The variation in colour characteristics of cooked mince sausages particularly whiteness arises from the pigments in mince and the colour of MTGase used during formulation of sausages. MTGase added sausage samples had a finer and homogenous protein network with a smaller void when compared with the gel of mince without MTGase in microstructure analysis. Though potential additive for improvement of functional properties of sausages, availability and cost of MTGase limits its use in the development of value-added fish products such as sausages from mince of freshwater fish.