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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Bibliografiske detaljer
Main Authors:	Hernández-Robledo, Verónica, Uresti-Marín, Rocío M, Martínez-Maldonado, Miguel Ángel, Velazquez, Gonzalo
Format:	Online
Sprog:	spa
Udgivet:	Universidad Autónoma de Tamaulipas 2015
Online adgang:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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