Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel

Abstract

AbstractThe objective of this study was to investigate effects of anthocyanins (AC) and microbial transglutaminase (MTGase) on the physicochemical properties of surimi gels from silver carp. The addition of AC and MTGase significantly increased gel strength and water holding capacity (WHC) of surimi gels, but the effect of MTGase was much stronger (p < .05). There were the highest gel strength, storage modulus (G′) and WHC with 0.1 g/100 g AC and 0.4 g/100 g MTGase, while they were higher than that with AC or MTGase alone. AC promoted the cross‐linking mainly by covalent and non‐covalent bonds in surimi gels, while MTGase did mainly through covalent bonds. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) confirmed the results of gel strength, WHC, chemical interactions and G′ of surimi gel or paste with AC and MTGase. In general, AC and MTGase could synergistically improve the physicochemical properties of surimi gels and potentially enhance the quality of surimi‐based product from silver carp.