Year: 2020 | Month: December | Volume 10 | Issue 6
Effect of Transglutaminase and Egg White on Functional Properties and Microstructure of Fish Paneer from Tilapia and Common Carp
A. Sarojini
D. Sukumar and Vikas Kumar
DOI:10.30954/2277-940X.06.2020.10
Abstract:
In this research study a high value restructured surimi gel product fish paneer was developed from the fish mince obtained from commercially low value fishes like tilapia (Oreochromis sp.) and common carp (Cyprinus carpio). The effect of protein additives (transglutaminase and egg white) on functional properties and microstructure of fish paneer was studied. Functional properties such as gel strength (23.7 kgf), water holding capacity (142%), expressible moisture content (26%) were highest in fish paneer prepared with transglutaminase (0.5%) added in surimi (tilapia: common carp, 1: 1). Folding test also revealed the highest quality of gel prepared from surimi containing transglutaminase. The egg white (1%) influenced the functional qualities positively but had lesser effectiveness than transglutaminase. The microstructure study using scanning electron microscopy images of fish paneer confirmed better effectiveness of transglutaminase (0.05%) in binding the protein molecules than egg white (1%).
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