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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Bibliografische gegevens
Hoofdauteurs:	Hernández-Robledo, Verónica, Uresti-Marín, Rocío M, Martínez-Maldonado, Miguel Ángel, Velazquez, Gonzalo
Formaat:	Online
Taal:	spa
Gepubliceerd in:	Universidad Autónoma de Tamaulipas 2015
Online toegang:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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