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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| Autori principali: | , , , |
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| Natura: | Online |
| Lingua: | spa |
| Pubblicazione: |
Universidad Autónoma de Tamaulipas
2015
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| Accesso online: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751 |
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