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

► Critical rheological parameters for fish thermal gelling were identified. ► Different gel textures were correlated with rheological parameters. ► Higher degree of protein denaturation was linked to a hardening effect by MTGase. ► Lower degree of protein denaturation was linked to more deformable MTGase gels. ► Equations were proposed for the empirical prediction of optimal setting conditions.