Quality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase

• Type: Article in International Scientific Journal
• Date: 2010

Authors

cardoso, cl (Author) Other; mendes, ro (Author) Other; saraiva, ja (Author) Other; vaz-pires, pr (Author) ICBAS; nunes, ml (Author) ICBAS

Journal

Title: Journal of Aquatic Food Product Technology

Vol. 19

Pages: 193-213

ISSN: 1049-8850

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 12 Citations

Scopus - 15 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-BJ2

DOI: 10.1080/10498850.2010.506255

Abstract (EN): The effects of microbial transglutaminase (MTGase; 0.5%, w/w) and high hydrostatic pressure (HHP) on the quality of protein gels from unwashed mince of hake (Merluccius capensis) trimmings were studied. MTGase incorporation improved texture. Protein solubility was lower for those gels containing MTGase, as a result of myosin heavy chain cross-linking. HHP improved texture. Pressure level was the most important HHP parameter, since higher levels (300 vs. 100 MPa) augmented gel strength (GS). A positive synergistic effect of MTGase and HHP was found for some properties, such as GS, yielding improved gels from a raw material that otherwise shows poor gelation.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 21