Effects of Enzyme Preparation on Gel Strength and Texture of Nemipterus virgatus Surimi

The impacts of TGase on the gel strength and texture of Nemipterus virgatus surimi were studied through texture analysis，HE Dyeing，and TPA（Texture Profile Analysis）combining with sensory evaluation. It was found that the microstructure of Nemipterus virgatus surimi changed significantly when TGase was added，which was confirmed by more compact texture and smaller pores.Rheological characteristic parameters including instant elastic modulus（E0，E1，E2），viscous modulus（η1，η2），and gel strength increased considerably，especially the gel strength.The maximum of gel strength reached 5.14 N·cm with the addition of 0.4% TGase.It was concluded that gel strength，chewiness，and cohesiveness of Nemipterus virgatus surimi were better when 0.4% TGase was added. In addition，TGase could decrease the water loss of Nemipterus virgatus surimi remarkably，but the concentration of TGase showed no significant difference.