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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主要な著者:	Hernández-Robledo, Verónica, Uresti-Marín, Rocío M, Martínez-Maldonado, Miguel Ángel, Velazquez, Gonzalo
フォーマット:	Online
言語:	spa
出版事項:	Universidad Autónoma de Tamaulipas 2015
オンライン･アクセス:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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