MICROBIAL TRANSGLUTAMINASE: SOURCE, PRODUCTION AND ITS ROLE TO IMPROVE SURIMI PROPERTIES
نویسندگان
چکیده
منابع مشابه
High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase
High pressure effects on the strength (stress) and elasticity/ deformability (strain) of surimi and turkey breast meat gels containing microbial transglutaminase (TGase) were evaluated. Pressurization of muscle proteins at 4oC prior to incubation at 25°C or 40°C (setting) increased gel strength 2–3 fold in uncooked surimi gels, but not in uncooked turkey gels. However, pressurization at 40°C or...
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ژورنال
عنوان ژورنال: Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
سال: 2014
ISSN: 2406-9272,2089-5690
DOI: 10.15578/squalen.v9i1.82