Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase
Gelling of crab meat proteins
DOI:
https://doi.org/10.18633/biotecnia.v26.2316Keywords:
Crab meat, gelatin, microbial transglutaminase, muscle protein, gellingAbstract
Crab meat proteins are usually separated from shells after cooking, which induces a thermal coagulum-type aggregation affecting the water-holding capacity and limiting further processing alternatives. This study aimed to evaluate the effect of adding gelatin and microbial transglutaminase (MTgase) on the properties of gels obtained from cooked blue crab (Callinectes sapidus) meat. Crab meat was subjected to 3 washing-pressing cycles with cold water using a 3:1 (water:meat) ratio, mixed with 0 to 3 % gelatin and 0.5 % MTgase, stuffed into stainless steel tubes, and cooked by immersing in hot water at 90 ºC for 15 min. Mechanical properties (texture profile analysis, Young modulus, and maximum stress), color, extractable water, and micrograph images (SEM) were obtained. Results showed that gelatin interacted with crab proteins, and MTgase used both proteins as substrates to form a structured network. The mechanical properties of gels depended on the level of gelatin added, with better results at a lower amount. The amount of extracted water was reduced by adding 3 % of gelatin.
Downloads
References
Baxter, S. R., & Skonberg, D. I. 2006. Thermal gelation of previously cooked minced meat from Jonah crab (Cancer borealis). Journal of Food Science, 71(8), C499-C503.
Baxter, S. R., & Skonberg, D. I. 2008. Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration. Food Chemistry, 109(2), 332-339.
Bouriga, N., Bahri, W. R., Mili, S., Troudi, D., Mejri, R., Jebali, O., ... & Basyouny Shahin, A. A. 2023. Effect of Adding Olive Oil and Garlic on Biochemical, Microbiological, and Sensory Properties of Blue Crab Portunus segnis and Callinectes sapidus Meat Canning and Storage. Journal of Aquatic Food Product Technology, 32(4), 432-446.
Castro‐Briones, M., Calderón, G. N., Velazquez, G., Salud‐Rubio, M., Vázquez, M., & Ramírez, J. A. 2009. Effect of setting conditions using microbial transglutaminase during obtention of beef gels. Journal of Food Process Engineering, 32(2), 221-234.
Ghribi, F., Bejaoui, S., Chetoui, I., Marengo, M., Bouaziz, M., Soudani, N., ... & El Cafsi, M. H. 2023. Effect of freezing process on the chemical properties of blue swimming crab Portunus segnis: Storage stability and acceptability. Journal of Aquatic Food Product Technology, 32(5), 528-541.
Haug, I. J., Draget, K. I., & Smidsrød, O. 2004. Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food hydrocolloids, 18(2), 203-213.
Hernández-Briones, A., Velázquez, G., Vázquez, M., & Ramírez, J. A. 2009. Effects of adding fish gelatin on Alaska pollock surimi gels. Food hydrocolloids, 23(8), 2446-2449.
Hernández-Robledo, V., Uresti-Marín, R. M., Martínez-Maldonado, M. Á., & Velazquez, G. 2015. Efecto de la transglutaminasa microbiana sobre las propiedades mecánicas de geles de carne de jaiba cocida. CienciaUAT, 10(1), 93-103.
Hernández-Robledo, V., Martínez Maldonado, M. Á., Uresti-Marín, R. M., Ramírez, J. A., & Velázquez, G. 2017. Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins. CyTA-Journal of Food, 15(2), 165-170.
Kaewudom, P., Benjakul, S., & Kijroongrojana, K. 2013. Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase. Food Bioscience, 1, 39-47.
Lam, C. W. Y., & Ikeda, S. 2017. The Young's modulus, fracture stress, and fracture strain of gellan hydrogels filled with whey protein microparticles. Journal of Food Science, 82(5), 1157-1162.
Martínez, M. A., Robledo, V., Velazquez, G., Ramírez, J. A., Vázquez, M., & Uresti, R. M. 2014. Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins. Food Hydrocolloids, 35, 264-269.
Morales-Azpeitia, R., Balmori-Ramírez, A., Seefoo-Ramos, A. A., & García-Caudillo, J. M. 2021. Evaluation and estimation of reference points for the blue crab, Callinectes sapidus (Decapoda: Portunidae) of the Gulf of Mexico. Hidrobiológica, 31(3), 231-243.
Rahman, M. S., Al-Attabi, Z. H., Al-Habsi, N., & Al-Khusaibi, M. 2021. Measurement of instrumental texture profile analysis (TPA) of foods. Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory, 427-465.
Ramírez, J. A., Uresti, R. M., Velazquez, G., & Vázquez, M. 2011. Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review. Food Hydrocolloids, 25(8), 1842-1852.
Rodríguez-Castro, J. H., Correa-Sandoval, A., Ramírez-de-León, J. A., & Adame-Garza, J. A. 2017. Modelling the catch and development phases of the blue crab fishery (Callinectes sapidus) in the Laguna Madre, Tamaulipas, Mexico. CienciaUAT, 12(1), 96-113.
Siccha, A., & Lock de Ugaz, O. 1992. Hidrocoloides. Revista de Química, 6(2), 171-180.
Trejo-Díaz, G. N., Martínez-Maldonado, M. Á., Uresti-Marín, R. M., Velazquez, G., & Ramírez, J. A. (2021). Improving of gelling capacity of cooked crab meat proteins. Frontiers in Nutrition, 8, 675362.
Uresti, R. M., Velazquez, G., Vázquez, M., Ramírez, J. A., & Torres, J. A. 2005). Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins. Food Hydrocolloids, 19(6), 964-973.
![Graphical abstract](https://biotecnia.unison.mx/public/journals/1/submission_2316_2935_coverImage_en_US.jpg)
Additional Files
Published
How to Cite
Issue
Section
License
Copyright (c) 2023
![Creative Commons License](http://i.creativecommons.org/l/by-nc-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The journal Biotecnia is licensed under the Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) license.