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...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Online |
| Sprog: | spa |
| Udgivet: |
Universidad Autónoma de Tamaulipas
2015
|
| Online adgang: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Vær først til at give en kommentarø!
