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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Dettagli Bibliografici
Autori principali:	Hernández-Robledo, Verónica, Uresti-Marín, Rocío M, Martínez-Maldonado, Miguel Ángel, Velazquez, Gonzalo
Natura:	Online
Lingua:	spa
Pubblicazione:	Universidad Autónoma de Tamaulipas 2015
Accesso online:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751
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