Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture

@inproceedings{Sakamoto1995GelSE,
  title={Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture},
  author={Hiroko Sakamoto and Yoshiyuki Kumazawa and Seiichiro Toiguchi and Katsuya Seguro and Takahiko Soeda and Masao Motoki},
  year={1995}
}
Surimi from Alaska pollock flesh was manufactured onshore with microbial transglutaminase (MTGase). Effect of MTGase was investigated by evaluating breaking strength and deformation of gels from MTGase-treated surimi with and without setting at 30 o C. Quantitative analysis of e-(γ-glutamyl)lysine (GL) crosslink was also carried out to monitor the MTGase reaction. In set gels, breaking strength and GL crosslink increased, and myosin heavy chain decreased correspondingly with MTGase… CONTINUE READING

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