Synergistic effect of transglutaminase and salt on physical properties of fishballsfrom snakeskin gourami (Trichopodus pectoralis)

The snakeskin gourami has been a favorite consumed due to its high commercial meat yield. Farming of snakeskin gourami has been recently extended in the Mekong Delta, Vietnam. Hence, it is essential to have a proper processing method to improve its marketable value. Transglutaminase enzyme has the potential to create good gelation with desirable rheological attributes while limiting the requirement of salt and phosphate. This research evaluated the production of fishballs prepared from snakeskin gourami. Fish paste was individually treated with transglutaminase (0-0.4%), salt (0-2.0%) or in combination with transglutaminase/salt (0.3/1.5, 0.3/1.0, 0.2/1.5, 0.2/1.0, 0.2/0.5, %/%). The prepared fishballs were evaluated for gel strength, water-holding capacity, and cooking loss to find out the proper dosage. Results showed that 0.2/1.5 of transglutaminase (%) /salt (%) was appropriate to improve gel strength (2645±14 g.cm) and water-holding capacity (39.18±0.02%), minimize cooking loss (24.71±0.01%). The formula of 0.2/1.5 or 0.3/1.0 (%transglutaminase/% salt) created a synergistic effect to improve the physical properties of fishballs superior to an individual application (0.3% transglutaminase or 1.5% salt).