Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:12Z
Fecha de publicación2009-01-01
ResumenBeef proteins are considered non-setting proteins and usually gels obtained by adding of microbial transglutaminase are obtained by cooking directly the solubilized paste. The aim of this work was to determine the effect of pre-heating treatments on the mechanical properties of restructured beef gels treated with microbial transglutaminase (MTG). The effect of cooling (cold binding) the solubilized pastes after the pre-heating treatments was also studied. The restructured beef gels were obtained by adding 0.3\% MTG or 0\% MTG (control). Three pre-heating temperatures (40, 50 or 60 degrees C) for 30 or 60 min were studied, followed by heating at 90 degrees C for 15 min. Control samples without pre-heating were also prepared. Cold binding was studied by holding pre-heated gels at 4 degrees C for 12 h before heating at 90 degrees C for 15 min. Changes in mechanical properties (texture profile analysis and puncture test), color attributes, expressible water and cooking loss were determined. Results indicated that the better mechanical properties can be obtained by pre-heating beef pastes at 50 degrees C for 30 min with minimal effect on color, expressible water and cooking loss when 0.3\% of MTG is added. It was concluded that there were no practical advantages by pre-heating the gels for 60 min. Cold binding did not improve the mechanical properties of beef gels. (C) 2009 Elsevier Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/j.meatsci.2009.05.002es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/5030
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónMeat Sciencees_ES
URL relacionadohttps://doi.org/10.1016/j.meatsci.2009.05.002es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteMeat Science
Palabra clavePre-heatinges_ES
Palabra claveCold bindinges_ES
Palabra claveBeef gelses_ES
Palabra claveMicrobial transglutaminisees_ES
Palabra claveProtein denaturationes_ES
TítuloMechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold bindinges_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorCastro-Briones, M.
AutorCalderon, G. N.
AutorVelazquez, G.
AutorRubio, M. S.
AutorVazquez, M.
AutorRamirez, J. A.
AutorCastro-Briones, M.es_ES
AutorCalderon, G. N.es_ES
AutorVelazquez, G.es_ES
AutorRubio, M. S.es_ES
AutorVazquez, M.es_ES
AutorRamirez, J. A.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número2es_ES
Rango de páginas229-238es_ES
URL relacionadahttps://doi.org/10.1016/j.meatsci.2009.05.002
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen83es_ES

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