EFFECT OF TRANSGLUTAMINASE AND EGG WHITE ON THE GEL STRENGTH, EXPRESSIBLE MOISTURE CONTENT, FOLDING TEST AND WATER HOLDING CAPACITY OF FISH PANEER PREPARED FROM TILAPIA SURIMI

A study was carried out to assess the effect of transglutaminase and egg white on the functional properties such as gel strength and water holding capacity of the product fish paneer prepared from tilapia surimi. Tilapia fishes were washed and dressed to prepare mince and then the surimi was prepared by repeated washing. Surimi was added with 4% sucrose, 4% sorbitol, 0.25% sodium tripolyphosphate, and 2.5% sodium chloride as preservatives. Surimi was mixed with 0.5 % transglutaminase and 1 % egg white separately. The surimi was mixed well for 5 to 10 min until uniform dispersion. The mixture was then placed separately in a stainless steel plate. For setting of the gel, the plates were incubated at 40°C in an incubator for 30 min. Then the gel was heated at 90°C for 45 min by using steam cooker to prepare the restructured surimi gel product ('Fish Paneer'). 'Fish Paneer' was stored at -20⁰C in ultra-freezer for further studies. Analysis of gel strength, expressible moisture content, folding test and water holding capacity (WHC) were carried out for the prepared 'Fish Paneer' product. Gel strength of the product prepared with transgltaminase was 19 ± 1.67 KgF, water holding capacity was 55.43 ± 1.0 %, Expressible moisture content was 12.2 ± 0.64 % and folding test result was class AA grade 5. The product prepared with egg white showed gel strength of 17.4 ± 0.64 KgF, water holding capacity of 53.4 ± 1.03 %, expressible moisture content of 14.4 ± 1.02 % and folding test as class AA grade 5. The control sample without additives showed 12 ± 0.83 KgF, 48.27 ± 0.60 % and 10.2 ± 0.85 % of gel strength, water holding capacity and expressible moisture content respectively. Control sample showed class B grade 3 in folding test. The result shows that the fish paneer product prepared with transglutaminase had the better functional properties than the product prepared with egg white.