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 Quality Characteristics of High Pressure-Induced Hake ( Merluccius capensis ) Protein Gels with and without MTGase
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/6991

title: Quality Characteristics of High Pressure-Induced Hake ( Merluccius capensis ) Protein Gels with and without MTGase
authors: Cardoso, Carlos L.
Mendes, Rogério O.
Saraiva, Jorge A.
Vaz-Pires, Paulo R.
Nunes, Maria L.
keywords: hydrostatic pressure
microbial transglutaminase
hake
physicochemical properties
electrophoresis
issue date: 2010
publisher: Taylor & Francis
abstract: 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.
URI: http://hdl.handle.net/10773/6991
ISSN: 1049-8850
publisher version/DOI: http://dx.doi.org/10.1080/10498850.2010.506255
source: Journal of Aquatic Food Product Technology
appears in collectionsQOPNA - Artigos

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