Improving of Gelling Capacity of Cooked Crab Meat Proteins

Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and functional properties of gels from washed or u...

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Detalles Bibliográficos
Autores principales: Trejo-Díaz, Gabriela Nallely, Martínez-Maldonado, Miguel Ángel, Uresti-Marín, Rocío M., Velazquez, Gonzalo, Ramírez, José Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8514771/
https://www.ncbi.nlm.nih.gov/pubmed/34660655
http://dx.doi.org/10.3389/fnut.2021.675362

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8514771/
https://www.ncbi.nlm.nih.gov/pubmed/34660655
http://dx.doi.org/10.3389/fnut.2021.675362

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