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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2010

Autores

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

Revista

Título: Journal of Aquatic Food Product Technology

Vol. 19

Páginas: 193-213

ISSN: 1049-8850

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 12 Citações

Scopus - 15 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 21