Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder (Atheresthes stomias)

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:34:28Z
Fecha de publicación2006-01-01
ResumenThe objective of this study was to evaluate the effect of setting conditions (25°C for 2 h or 40°C for 30 min) and combining of microbial transglutaminase (MTGase) and high pressure processing (HPP) on the mechanical properties of heat induced gels obtained from paste from arrowtooth flounder (Atheresthes stomias). Treatments included fish paste control without added MTGase, fish paste incubated with MTGase but not pressurized (MTGase + cooking), fish paste incubated with MTGase and pressurized at 600 MPa for 5 min (MTGase + HPP + cooking) and fish paste pressurized at 600 MPa for 5 min and incubated with MTGase (HPP + MTGase + cooking). The controls and the treated samples were then subjected to one of two thermal treatments: 90°C for 15 min or 60°C for 30 min before cooking at 90°C for 15 min. Samples of fish paste heated at 60°C before cooking could not be used to prepare gels for texture profile analysis (TPA). TPA showed that pressurization improved the mechanical properties of gels made from paste treated with MTGase and set at 25°C. The opposite was observed for samples set at 40°C. Setting at 40°C appeared to induce proteolytic degradation of myofibrillar proteins.es_ES
Doihttps://doi.org/10.1016/j.foodchem.2004.11.005es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/6241
Idiomaenes_ES
EditorialElsevier Ltdes_ES
RelaciónFood Chemistryes_ES
URL relacionadohttps://doi.org/10.1016/j.foodchem.2004.11.005es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Chemistry
Palabra claveArrowtooth flounderes_ES
Palabra claveAtheresthes stomiases_ES
Palabra claveHigh pressurees_ES
Palabra claveProteolysises_ES
Palabra claveSettinges_ES
Palabra claveTPAes_ES
TítuloEffects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder (Atheresthes stomias)es_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorUresti, Rocío M.
AutorVelazquez, Gonzalo
AutorVázquez, Manuel
AutorRamírez, José A.
AutorTorres, J. Antonio
AutorUresti, Rocío M.es_ES
AutorVelazquez, Gonzaloes_ES
AutorVázquez, Manueles_ES
AutorRamírez, José A.es_ES
AutorTorres, J. Antonioes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número2es_ES
Rango de páginas202-209es_ES
URL relacionadahttps://doi.org/10.1016/j.foodchem.2004.11.005
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen94es_ES

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