Effect of transglutaminase on gel properties of surimi and precocious Chinese mitten crab (Eriocheir sinensis) meat

Abstract We examined the effect of transglutaminase (TG) on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi in combination with different proportions (0–30%) of precocious Chinese mitten crab (Eriocheir sinensis) meat. Our results show that in the presence and absence of TG, the protein breaking force and deformation reduced significantly (P   0.05) of the proteins was noted, yet all gels that contained TG exhibited a more compact and regular protein network compared to those without TG. These results suggest that the addition of crabmeat may negatively impact gel formation by surimi, while the incorporation of TG may serve to improve mixed gel properties.