Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase

► Fish SP showed good water holding capability in MTG-mediated fish MP gel. ► Gel strength of fish MP at 1.8 g/100 g NaCl was higher than at 2.6 g/100 g NaCl. ► Gel strength of fish MP was not affected by mg/g SP addition. ► Gel strength decreased by adding >0.5 g/100 g SP. ► Lightness and yellowness of MP increased with the addition of SP, whereas redness decreased.