MZ enzymatic changes Flashcards
Key enzymes involved in surimi processing
proteases and transglutaminases.
Proteases can degrade
myofibrillar proteins, leading to a loss of gel strength and undesirable texture.
To control protease activity
, processing conditions such as low temperatures and the addition of protease inhibitors are employed
Transglutaminases
they catalyze the formation of covalent bonds between protein
Transglutaminases enhancing
the gel network and improving the texture of surimi.
Proper management of enzymatic activities
crucial for maintaining the quality of the final product.
- The gel-forming ability of surimi is primarily due to
the myofibrillar proteins, especially myosin and actin
myosin and actin
which form a three-dimensional network upon heating.
The setting process, which involves
holding the surimi at low temperatures before cooking,
The setting process, allows for the formation
of cross-links between proteins, enhancing gel strength
Factors such as
the ionic environment, presence of cryoprotectants, and processing conditions (e.g., pH and temperature) influence the gelation process.
Biochemical modifications, such as the addition of transglutaminase
further improve the gel network, resulting in a firmer and more elastic surimi product.
