The addition of microbial transglutaminase (MTGase) generally increased the gel strength of lizardfish (Saurida spp.) scale gelatin gels (P≤0.05) with an increase in gel strength with the addition of MTGase up to 0.5% (w/v). The texture profile analysis compression tests of lizardfish scale gelatin gel with and without MTGase were studied to determine their effects on gel characteristics. MTGase added to the gels decreased the band intensity of the β- and α-components with increasing concentrations of enzyme. Gel microstructures with various concentration of MTGase showed denser strands in the gels with enzyme compared with the looser stands in non-enzyme-treated gel samples. Films cast from lizardfish scale gelatin with and without 0.5% MTGase and bovine gelatin films were transparent and flexible. The lizardfish gelatin films were all slightly yellowish while the bovine gelatin films were clearer. The L value of bovine gelatin films had the highest value (P≤0.05) whereas lizardfish scale gelatin films with and without enzyme were not significantly different (P>0.05) for L, a, and b values and ΔE. The film's mechanical properties included tensile strength (TS) and elongation at break (E) were not significantly different (P > 0.05) for E and the films of lizardfish scale gelatin showed higher TS than the films without enzyme added (P ≤ 0.05). The water vapor permeability of films from lizardfish scale gelatin with and without 0.5% MTGase and bovine gelatin films were 21.0 ± 0.17, 26.3 ± 0.79, and 25.8 ± 0.09 g·mm/m(2)·d·kPa, respectively, while the oxygen transmission rate of all 3 types of films were less than 50 cc O(2)/m(2)·d.
© 2010 Institute of Food Technologists®