Synergistic effect of transglutaminase and salt on physical properties of fishballs from 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...