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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Bibliografiska uppgifter
Huvudupphovsmän:	Hernández-Robledo, Verónica, Uresti-Marín, Rocío M, Martínez-Maldonado, Miguel Ángel, Velazquez, Gonzalo
Materialtyp:	Online
Språk:	spa
Publicerad:	Universidad Autónoma de Tamaulipas 2015
Länkar:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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