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Food Science and Technology International
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The Effect of Washing, Microbial Transglutaminase, Salts and Starch Addition on the Functional Properties of Sardine (Sardina Pilchardus) Kamaboko Gels

P.D. Karayannakidis

Alexander Technological Educational Institute (ATEI) of Thessaloniki, School of Food Technology and Nutrition, Department of Food Technology, 57400 Thessaloniki, PO Box 141, Greece

A. Zotos

Alexander Technological Educational Institute (ATEI) of Thessaloniki, School of Food Technology and Nutrition, Department of Food Technology, 57400 Thessaloniki, PO Box 141, Greece, zotos{at}food.teithe.gr

D. Petridis

Alexander Technological Educational Institute (ATEI) of Thessaloniki, School of Food Technology and Nutrition, Department of Food Technology, 57400 Thessaloniki, PO Box 141, Greece

K.D.A. Taylor

Faculty of Technology, University of Lincoln, Brayford Pool, Lincoln LN6 7TS, United Kingdom

The functional properties of kamaboko gels, produced from sardine surimi (SS), were evaluated based on three factors: (a) washing conditions, (b) absence or presence of microbial transglutaminase (MTGase), and (c) addition of CaCl2, MgCl 2, and NH4Cl. Fish gels prepared from sardine mince washed at pH 5.5 showed the highest L* values and whiteness index (WI). A similar trend was also observed for firmness. Addition of MTGase had a beneficial effect on the L* values and WI as well as on firmness and cohesiveness of kamaboko gels (p<0.05). Fish gels containing CaCl2 or MgCl 2 were lighter and firmer compared to those containing NH4Cl (p<0.05). Three transitions, using a differential scanning calorimeter (DSC), were observed during heating of surimi containing 50g/kg of unmodified wheat starch (UWS), occurring at 45.2 °C, 63.3 °C, and 71.4 °C and were substantially the same when UWS was added at higher concentrations (p≥0.05). The thermal gelation of SS, studied with Dynamic Mechanical Analysis (DMA), occurred at three or four distinct stages named: gel softening, low temperature gelation, gel resolution, and high temperature gelation. The cooling process was found to be crucial in surimi gelation since it strongly contributed in the development of gel rigidity.

Key Words: sardine surimi • kamaboko • gelation • functional properties • MTGase • differential scanning calorimetry (DSC)

Food Science and Technology International, Vol. 14, No. 2, 167-177 (2008)
DOI: 10.1177/1082013208092816
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