Low-salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives

Simple item page
AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:38Z
Fecha de publicación2007-01-01
ResumenStriped mullet (Mugil cephalus) is an abundant fish species in the north side of the Gulf of Mexico. Despite its high volume of capture for the commercialization of roe, the flesh of striped mullet is underutilized because of its dark colour and unpleasant odour. The objective of this work was to determine the feasibility of obtaining restructured products from striped mullet aided by additives. Microbial transglutaminase (MTGase) or whey protein concentrate (WPC) were used as binders. Two concentrations of salt (10 or 20 g/kg) were tested to evaluate the effects on the mechanical properties (texture profile analysis and puncture test), expressible water and colour attributes. Minced fish from striped mullet yielded good gels at both salt concentrations with MTGase. The results showed that MTGase (3 g/kg) and low-salt concentration (10 g/kg) were appropriate for improving the properties of restructured products obtained from striped mullet. (c) 2006 Elsevier Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/j.foodchem.2006.04.045es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4470
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónFood Chemistryes_ES
URL relacionadohttps://doi.org/10.1016/j.foodchem.2006.04.045es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Chemistry
Palabra clavestriped mulletes_ES
Palabra clavetransglutaminasees_ES
Palabra clavewheyes_ES
Palabra clavelow-saltes_ES
Palabra claverestructured fish productses_ES
TítuloLow-salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additiveses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorRamirez, J. A.
AutorDel Angel, A.
AutorUresti, R. M.
AutorVelazquez, G.
AutorVazquez, M.
AutorRamirez, J. A.es_ES
AutorDel Angel, A.es_ES
AutorUresti, R. M.es_ES
AutorVelazquez, G.es_ES
AutorVazquez, M.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número1es_ES
Rango de páginas243-249es_ES
URL relacionadahttps://doi.org/10.1016/j.foodchem.2006.04.045
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen102es_ES

Files

Collections

Documentación Cientifica