| Autor: |
PÉREZ-MATEOS, M., Amato, P. M., Lanier, T. C. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); May2004, Vol. 69 Issue 4, pFCT328-FCT333, 1p |
| Abstrakt: |
BSTRACT: Textural properties of gels from Atlantic croaker surimi recovered by isoelectric precipitation, following acid (AC) or alkaline (AL) solubilization, were compared with that of conventionally washed (CW) surimi. Gel strengths were in the order of AL > AC > CW, with higher gel strength and deformability induced by microbial transglutaminase addition. None of the surimi treatments evidenced endogenous TGase activity. Salt (2% NaCl) addition had variable effects. Proteolysis was evident by sodium dodecyl sulfate-polyacrylamide gel electrophoresis in gels from all treatments when preincubated at 30 °C or 40 °C. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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