Aloe Vera Extract as a Gelling Agent in Improving the Texture Quality of Mackerel Sausage | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 222, Volume 29, Issue 4, July and August 2025, Page 3033-3056 PDF (635.75 K) | ||||
| DOI: 10.21608/ejabf.2025.449312 | ||||
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| Author | ||||
| Indarto et al. | ||||
| Abstract | ||||
| Processed fish products generally exhibit lower elasticity than red meat-based products due to the softer structure of fish protein fibers. To address this, synthetic gelling agents are often used to enhance texture, though their long-term use raises potential health concerns. Thus, safe and effective natural alternatives are needed. This study evaluated the effectiveness of transglutaminase extracted from Aloe vera in improving the texture quality of mackerel sausages. Results showed that 4% Aloe vera crude extract transglutaminase increased sausage texture quality by 8% compared to the control. The optimum incubation time for cross-linking reactions was 60 minutes, resulting in a 10% improvement over the control. However, the thermal stability of protein gels treated with Aloe vera transglutaminase decreased after 80 minutes of heating at both 80 and 100°C. Microstructural analysis revealed that sausages treated with 4 and 5% Aloe vera transglutaminase displayed a more compact protein matrix than the control. These findings suggest that Aloe vera transglutaminase is a promising natural alternative to synthetic gelling agents for enhancing the texture quality of fish sausages in the food industry. | ||||
| Keywords | ||||
| Transglutaminase; Aloe vera; Mackerel sausage; Texture; Microstructure | ||||
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