Effects of dietary fibre and microbial transglutaminase addition on the rheological and textural properties of protein gels from different fish species Original Research Article

The effect of microbial transglutaminase (MTGase) and dietary fibre (DF) from pea and chicory on the dynamic rheological properties of protein paste were studied for hake, gilthead seabream, sea bass, and meagre. Meagre and gilthead seabream presented higher storage modulus (G′) and higher transition temperatures marking the various phases of thermal gelling. The incorporation of chicory DF in the formulations reduced G′. It was found that high degree of protein denaturation enhanced gel hardness. On the other hand, low degree of protein denaturation produced gels with high deformability. In accordance to this, the gels of those species with lower protein unfolding at a given temperature benefited most from MTGase addition.