The oxidation induced the physicochemical and conformation
changes of myosin from tilapia. Those changes determined
the susceptibility of protein to MTGase cross-linking, in
which protein cross-linking induced byMTGase was impeded
when the severe oxidation took place. The oxidation also
lowered the gel-forming ability of washed mince but
MTGase at appropriate level could strengthen the gel. The
gel formability and setting response of oxidized samples were
partially recovered by the addition of MTGase. Therefore,
MTGase could be an effective means to improve gel properties
from mince when oxidation occurred at low degree.