English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/17769
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 0 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Título

Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization

AutorPérez Mateos, Miriam ; Lanier, Tyre C.
Palabras claveTransglutaminase
Surimi
Acid
Alkaline
Solubilization
Menhaden
Fecha de publicación21-mar-2006
EditorElsevier
CitaciónFood Chemistry 101(3): 1223-1229 (2007)
ResumenHeat-induced gelling abilities of surimis prepared by pH shifting (isoelectric precipitation following acid (AC) or alkaline (AL) solubilization) were compared to that of conventionally washed (CW) surimi. Greater endogenous transglutaminase activity (evidenced as enhanced strength of cooked gels subjected to 30–40 °C preincubation) was measured for CW and AL surimi than for AC surimi (all at pH 7). Upon addition of microbial transglutaminase (MTGase), increased crosslinking of myosin heavy chain and gel strengthening during 30–40 °C preincubation were apparent for all three types of surimi, most markedly in CW and AL surimi. Salt addition improved CW gels most, but seemed to adversely affect MTGase activity in AC and AL surimi. AC and AL surimi gels were of lower whiteness than were CW surimi gels.
Descripción7 pages, 4 figures.-- Printed version published 2007.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2006.03.026
URIhttp://hdl.handle.net/10261/17769
DOI10.1016/j.foodchem.2006.03.026
ISSN0308-8146
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
No hay ficheros asociados a este ítem.
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.