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Title: Quality Characteristics of High Pressure-Induced Hake ( Merluccius capensis ) Protein Gels with and without MTGase
Author: Cardoso, Carlos L.
Mendes, Rogério O.
Saraiva, Jorge A.
Vaz-Pires, Paulo R.
Nunes, Maria L.
Keywords: hydrostatic pressure
microbial transglutaminase
physicochemical properties
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.
Peer review: yes
DOI: 10.1080/10498850.2010.506255
ISSN: 1049-8850
Appears in Collections:QOPNA - Artigos

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