Mini Review: Pemanfaatan Microbial Transglutaminase (MTGase) pada Surimi Ikan Patin
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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: Jurnal Ilmu Pangan dan Hasil Pertanian
سال: 2019
ISSN: 2581-110X,2581-088X
DOI: 10.26877/jiphp.v3i1.3350