Application of microbial transglutaminase to improve mechanical properties of surimi from silver carp
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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2000
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| _version_ | 1876489738953687040 |
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| author | M. T. Morrissey |
| author_facet | M. T. Morrissey |
| contents | Application of microbial transglutaminase to improve mechanical properties of surimi from silver carp M. T. Morrissey J. A. Ramírez M. Vázquez O. G. Morales I. A. Santos Química Surimi silver carp gel strength optimisation transglutaminase Silver carp (Hypophthalmichthys molitrix) is now available in sufficient quantities for surimi production. To improve thesurimi gels, addition of microbial transglutaminase (TGase) was evaluated. This work deals with the optimisation of setting usingmicrobial TGase in silver carp. Concentration of microbial TGase, temperature and time were optimised to improve the mechanicalproperties of surimi from silver carp. Empirical models providing a quantitative interpretation of the relationship between the operationalconditions of the setting during the surimi production were developed. Shear stress was strongly affected by the variables studiedwhile shear strain was moderately affected. Optimal predicted properties were obtained by employing the following setting conditions:a concentration of microbial TGase of 8.8 g/kg of surimi, at 39.6°C for 1 hr. Under these conditions, a surimi from silver carp withshear stress of 146 kPa and shear strain of 1.59 was obtained. 2000 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430203 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol. 3 |
| format | Artículo científico |
| id | redalyc_72430203 |
| institution | Redalyc |
| language | en |
| publishDate | 2000 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Application of microbial transglutaminase to improve mechanical properties of surimi from silver carp M. T. Morrissey Química Surimi silver carp gel strength optimisation transglutaminase Application of microbial transglutaminase to improve mechanical properties of surimi from silver carp M. T. Morrissey J. A. Ramírez M. Vázquez O. G. Morales I. A. Santos Química Surimi silver carp gel strength optimisation transglutaminase Silver carp (Hypophthalmichthys molitrix) is now available in sufficient quantities for surimi production. To improve thesurimi gels, addition of microbial transglutaminase (TGase) was evaluated. This work deals with the optimisation of setting usingmicrobial TGase in silver carp. Concentration of microbial TGase, temperature and time were optimised to improve the mechanicalproperties of surimi from silver carp. Empirical models providing a quantitative interpretation of the relationship between the operationalconditions of the setting during the surimi production were developed. Shear stress was strongly affected by the variables studiedwhile shear strain was moderately affected. Optimal predicted properties were obtained by employing the following setting conditions:a concentration of microbial TGase of 8.8 g/kg of surimi, at 39.6°C for 1 hr. Under these conditions, a surimi from silver carp withshear stress of 146 kPa and shear strain of 1.59 was obtained. 2000 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430203 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol. 3 |
| title | Application of microbial transglutaminase to improve mechanical properties of surimi from silver carp |
| topic | Química Surimi silver carp gel strength optimisation transglutaminase |
| url | https://www.redalyc.org/articulo.oa?id=72430203 |