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

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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Bibliografske podrobnosti
Main Authors:	Hernández-Robledo, Verónica, Uresti-Marín, Rocío M, Martínez-Maldonado, Miguel Ángel, Velazquez, Gonzalo
Format:	Online
Jezik:	spa
Izdano:	Universidad Autónoma de Tamaulipas 2015
Online dostop:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751
Oznake:	Označite Brez oznak, prvi označite!

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