Post-gelation pasteurization and sterilization reshape the structure, volatile profile, and digestibility of microbial transglutaminase-crosslinked threadfin bream surimi seafood
This laboratory study compared post-gelation pasteurisation at 80°C with sterilisation at 121°C in microbial-transglutaminase-crosslinked threadfin-bream surimi. MTG initially strengthened gels, but sterilisation disrupted the network, increased oxidation/Maillard volatiles and reduced in-vitro digestibility, offsetting much of the crosslinking benefit more than pasteurisation.