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In this study surimi was produced from big head (Hypophtalmichthys nobilis) carp and the effects of three independent factors including microbial transglutaminase (0.5%, 0.75% and 1%), salt (0%, 1.25% and 2.5%) and temperature (35 ̊C, 40 ̊C and 45 ̊C), were examined on textural properties and color parameters of produced surimi was examined. The results showed that enzyme concentration of 0.5 % and 1.25 % of salt at 45 ̊C temperature were as optimum treatment, thereby, reducing the salt percentage from 2.5 % to 1.25 % without significant reduction in textural properties such as Hardness (resistance of food at the first bitting of the food), Cohesiveness (maintaining the strength of the food during chewing) and Springiness (ability of foos to recovery of its origin shape and size at the first biting). The increasing of the amount of enzyme also resulted in reduction of WHC, significantly (p<0.05). Moreover, when the enzyme and salt were used at low concentrations, the more whiteness and lightness of surimi gel wre produced. Simultaneous effect of salt increasing and setting temperature reduction, resulted in significant higher redness (a*) (p<0.05). Besides, the effect of enzyme alone on yellow factor (b*) was not significant, whereas the simultaneous effect of increasing in enzyme and temperature resulted higher b* factor (p<0.05). 

Keywords: Big head carp, WHC, Surimi, TGase

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