Purification and characterisation of transglutaminase from four fish species: Effect of added transglutaminase on the viscoelastic behaviour of fish mince

► The tissue TGase from four fish species have been isolated and characterised. ► The molecular weight of isolated TGase was in the range of 73-95 kD. ► The TGase activity was dependant on calcium chloride and maximum activity was found at a concentration of 50 ppm. ► The effect of inhibitors on TGase activity was dependent on concentration and nature of inhibitor. ► The addition of isolated TGase to fish mince of Cynoglossus sp. improved setting and gelling ability.