Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase

Abstract

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 degrees C 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.