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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Библиографические подробности
Главные авторы:	Hernández-Robledo, Verónica, Uresti-Marín, Rocío M, Martínez-Maldonado, Miguel Ángel, Velazquez, Gonzalo
Формат:	Online
Язык:	spa
Опубликовано:	Universidad Autónoma de Tamaulipas 2015
Online-ссылка:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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