Research on the muscle quality improvement of skipjack

Objective: Investigations were carried out to explore the effect of sodium tripolyphosphate, transglutaminase, soaktime on the quality improvement of tuna muscle. Method: Experimental factors and levels were determined by single factor experiments based on the springiness, chewiness, color and cook losses. On the condition of that, Response Surface Method were designed to optimize the process. Result: The optimal process parameters were as follows: 0.64% TGase, 0.20% STP, 1.85 h soaktime. The gel network structure of tuna muscle after being treated was found to be much denser, using scanning electron microscopy.