Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste

Abstract

An optical method using murexide for determining calcium ion concentration at neutral pH could be applied to surimi and surimi paste; walleye pollack surimi used contained 2.76±0.17 mM Ca2+. Surimi pastes having different Ca2+ concentrations were prepared from the surimi by three different methods and incubated at 25°C prior to heating at 90°C. During the incubation, it was found that the gelation, an increase in cross-linked myosin heavy chains, and an incorporation of MDC into surimi paste occurred in a Ca2+-dependent manner. The maximal values for them were obtained in the presence of Ca2+ in the range of 2-5 mM. Sr2+ and Mg2+ could not replace Ca2+ in the set gel formation. It is concluded from all experimental results obtained that the major role of Ca2+ in set gel formation is the activation of TGase in the surimi paste. © 1994, The Japanese Society of Fisheries Science. All rights reserved.