Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:43Z
Fecha de publicación2024-01-01
ResumenCrab meat proteins are usually separated from shells after cooking, which induces a thermal coagulum-type aggregation affecting the water-holding capacity and limiting further processing alternatives. This study aimed to evaluate the effect of adding gelatin and microbial transglutaminase (MTgase) on the properties of gels obtained from cooked blue crab ( Callinectes sapidus) ) meat. Crab meat was subjected to 3 washing-pressing cycles with cold water using a 3:1 (water:meat) ratio, mixed with 0 to 3 \% gelatin and 0.5 \% MTgase, stuffed into stainless steel tubes, and cooked by immersing in hot water at 90 degrees C for 15 min. Mechanical properties (texture profile analysis, Young modulus, and maximum stress), color, extractable water, and micrograph images (SEM) were obtained. Results showed that gelatin interacted with crab proteins, and MTgase used both proteins as substrates to form a structured network. The mechanical properties of gels depended on the level of gelatin added, with better results at a lower amount. The amount of extracted water was reduced by adding 3 \% of gelatin.es_ES
Doihttps://doi.org/10.18633/biotecnia.v26.2316es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4558
Idiomaenes_ES
EditorialUNIV SONORAes_ES
RelaciónBiotecniaes_ES
URL relacionadohttps://doi.org/10.18633/biotecnia.v26.2316es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteBiotecnia
Palabra clavecrab meates_ES
Palabra clavegelatines_ES
Palabra clavemicrobial transglutaminasees_ES
Palabra clavemuscle proteines_ES
Palabra clavegelation.es_ES
TítuloGelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminasees_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorMorales, Edgar Alan Cortes
AutorMaldonado, Miguel Angel Martinez
AutorSanchez, Eduardo Morales
AutorMarin, Rocio M. Uresti
Autorde Leon, Jose Alberto Ramirez
AutorVelazquez, Gonzalo
AutorMorales, Edgar Alan Corteses_ES
AutorMaldonado, Miguel Angel Martinezes_ES
AutorSanchez, Eduardo Moraleses_ES
AutorMarin, Rocio M. Uresties_ES
Autorde Leon, Jose Alberto Ramirezes_ES
AutorVelazquez, Gonzaloes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Rango de páginas425-431es_ES
URL relacionadahttps://doi.org/10.18633/biotecnia.v26.2316
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen26es_ES

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