Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat

Cooked crabmeat has been reported to produce weak gels after a three-cycle washing process. Adding microbial transglutaminase (MTGase) can improve the mechanical properties in these gels. The objective of this work was to determine if a single washing treatment combined with adding of MTGase could i...

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Main Authors:	Hernández-Robledo, Verónica, Uresti-Marín, Rocío M, Martínez-Maldonado, Miguel Ángel, Velazquez, Gonzalo
Format:	Online
Language:	spa
Published:	Universidad Autónoma de Tamaulipas 2015
Online Access:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751
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id	oai:ojs.pkp.sfu.ca:article-751
record_format	ojs
spelling	oai:ojs.pkp.sfu.ca:article-7512019-10-24T10:04:05Z Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat Efecto de la transglutaminasa microbiana sobre las propiedades mecánicas de geles de carne de jaiba cocida Hernández-Robledo, Verónica Uresti-Marín, Rocío M Martínez-Maldonado, Miguel Ángel Velazquez, Gonzalo crabmeat microbial transglutaminase washing treatment gelling. carne de jaiba transglutaminasa microbiana tratamiento de lavado gelificación. Cooked crabmeat has been reported to produce weak gels after a three-cycle washing process. Adding microbial transglutaminase (MTGase) can improve the mechanical properties in these gels. The objective of this work was to determine if a single washing treatment combined with adding of MTGase could improve the mechanical properties of crabmeat gels. Blue crabs (Callinectes sapidus) were obtained from Laguna Madre Tamaulipas, México and cooked at 120 °C for 20 min to separate the cooked meat from the shell. Cooked meat was homogenized in a cutter with 0 (control), 0.5 % and 1 % MTGase and stuffed in stainless steel tubes and incubated at 40 °C for 30 min before cooking at 90 °C for 15 min. Gels were also obtained by cooking directly at 90 °C for 15 min without previous incubation. Changes on the texture profile analysis were evaluated. The single washing step was enough to improve the mechanical properties of the crabmeat gels and MTGase improved such properties especially when gels were incubated to 40 ºC previous to their cooking at 90 ºC. The results obtained indicate that it is feasible to produce restructured products from cooked crabmeat by reducing the number of washing cycles if MTGase is added. Archive XML (SciELO) La carne de jaiba cocida sometida a un ciclo de tres lavados puede gelificar, produciendo geles débiles. La adición de transglutaminasa (TGasa) microbiana puede mejorar las propiedades mecánicas de estos geles. El objetivo del presente trabajo fue determinar si la aplicación de un solo ciclo de lavado, combinado con la adición de la enzima TGasa microbiana, mejora las propiedades mecánicas de los geles de jaiba. La jaiba azul (Callinectes sapidus) se obtuvo de la Laguna Madre, Tamaulipas, México y se coció a 120 ºC por 20 min para separar manualmente la carne del exoesqueleto. La carne cocida se homogenizó en una cortadora de carne y se mezcló con 0 (control), 0.5 % y 1 % de TGasa microbiana. Posteriormente, se introdujo en tubos de acero inoxidable y se incubó a 40 ºC por 30 min antes de cocerla a 90 ºC por 15 min. También se obtuvieron geles mediante la cocción directa a 90 ºC por 15 min, sin incubación previa. Se evaluaron los cambios en el análisis del perfil de textura (APT) de los geles obtenidos. El empleo de un solo ciclo de lavado de la carne de jaiba fue suficiente para mejorar las propiedades mecánicas de los geles de jaiba y la adición de TGasa microbiana incrementó esas propiedades, especialmente cuando los geles se incubaron a 40 ºC antes de cocerlos a 90 ºC. Los resultados obtenidos indicaron que es factible obtener productos reestructurados a partir de carne de jaiba previamente cocida, si se emplea un solo ciclo de lavado y se adiciona la enzima TGasa microbiana.Archivo XML (SciELO) Universidad Autónoma de Tamaulipas 2015-12-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html application/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751 10.29059/cienciauat.v10i1.751 CienciaUAT; Vol. 10 No. 1: July-December 2015; 93-103 CienciaUAT; Vol. 10 No. 1: Julio-Diciembre 2015; 93-103 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751/369 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751/533 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751/624 Derechos de autor 2015 CienciaUAT
institution	CIENCIA UAT
collection	OJS
language	spa
format	Online
author	Hernández-Robledo, Verónica Uresti-Marín, Rocío M Martínez-Maldonado, Miguel Ángel Velazquez, Gonzalo
spellingShingle	Hernández-Robledo, Verónica Uresti-Marín, Rocío M Martínez-Maldonado, Miguel Ángel Velazquez, Gonzalo Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat
author_facet	Hernández-Robledo, Verónica Uresti-Marín, Rocío M Martínez-Maldonado, Miguel Ángel Velazquez, Gonzalo
author_sort	Hernández-Robledo, Verónica
title	Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat
title_short	Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat
title_full	Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat
title_fullStr	Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat
title_full_unstemmed	Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat
title_sort	effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat
description	Cooked crabmeat has been reported to produce weak gels after a three-cycle washing process. Adding microbial transglutaminase (MTGase) can improve the mechanical properties in these gels. The objective of this work was to determine if a single washing treatment combined with adding of MTGase could improve the mechanical properties of crabmeat gels. Blue crabs (Callinectes sapidus) were obtained from Laguna Madre Tamaulipas, México and cooked at 120 °C for 20 min to separate the cooked meat from the shell. Cooked meat was homogenized in a cutter with 0 (control), 0.5 % and 1 % MTGase and stuffed in stainless steel tubes and incubated at 40 °C for 30 min before cooking at 90 °C for 15 min. Gels were also obtained by cooking directly at 90 °C for 15 min without previous incubation. Changes on the texture profile analysis were evaluated. The single washing step was enough to improve the mechanical properties of the crabmeat gels and MTGase improved such properties especially when gels were incubated to 40 ºC previous to their cooking at 90 ºC. The results obtained indicate that it is feasible to produce restructured products from cooked crabmeat by reducing the number of washing cycles if MTGase is added. Archive XML (SciELO)
publisher	Universidad Autónoma de Tamaulipas
publishDate	2015
url	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751
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Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat

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