Production of high quality gels from sea bass: Effect of MTGase and dietary fibre

The effects of MTGase (5 g/kg, w/w) and dietary fibre (inner pea fibre, 40 g/kg, w/w, carrageenan, 10 g/kg, w/w, carrageenan + konjac flour, 10 + 10 g/kg, w/w) on heat-induced gels from sea bass (Dicentrarchus labrax) trimmings were studied. MTGase incorporation had a positive effect on texture: gel strength and force at rupture increased. MTGase reduced protein solubility, meaning greater protein aggregation, according to electropherograms. Pea fibre had no positive effects: texture was quite similar to that of the control products and WHC was reduced. Carrageenan addition had no deleterious effect upon the texture of the gels and made them harder and springier. Force at rupture (even without MTGase) and WHC were greatly improved. Combination of carrageenan and konjac further enhanced these effects. For those gels without MTGase, protein solubility in urea and urea + DTT was reduced by both fibres, suggesting a reduction of hydrogen bonding between proteins.