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Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization

AutorPérez Mateos, Miriam ; Amato, Penny M.; Lanier, Tyre C.
Palabras clavetransglutaminase
surimi
acid
alkaline
solubilization
Fecha de publicación1-may-2004
EditorBlackwell Publishing
CitaciónJournal of Food Science
Volume 69 Issue 4 Page FCT328-FCT333, May 2004
http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2004.tb06335.x
ResumenTextural properties of gels from Atlantic croaker surimi recovered by isoelectric precipitation, following acid (AC) or alkaline (AL) solubilization, were compared with that of conventionally washed (CW) surimi. Gel strengths were in the order of AL > AC > CW, with higher gel strength and deformability induced by microbial transglutaminase addition. None of the surimi treatments evidenced endogenous TGase activity. Salt (2% NaCl) addition had variable effects. Proteolysis was evident by sodium dodecyl sulfate-polyacrylamide gel electrophoresis in gels from all treatments when preincubated at 30 °C or 40 °C.
DescripciónPaper No. FSR-03-40 of the Journal Series of the Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624.
URIhttp://hdl.handle.net/10261/29414
DOI10.1111/j.1365-2621.2004.tb06335.x
ISSN1750-3841
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