Negative effect of combining microbial transglutaminase with low methoxyl pectins on the mechanical properties and colour attributes of fish gels

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:26Z
Fecha de publicación2003-01-01
ResumenThe objective of this work was to determine the effect of combining different concentrations of microbial transglutaminase (MTGase) and types of low methoxyl (LM) pectin on the mechanical properties (textural profile analysis, puncture test) and the colour attributes of fish restructured products. A disruptive effect was observed when LM pectin and MTGase were added to fish gels. Adding 1\% MTGase with LM32 pectin significantly decreased the hardness (3.85 kg), springiness (0.631) and chewiness (0.434 kg). When LM 32 pectin and 0.1\% MTGase were added together, significant decreases of the three puncture test parameters were observed. The chroma of fish gels decreased significantly when 0.3\% MTGase was added. Fish gels containing the LM35 pectin had higher chroma values than all other fish gels with the same level of MTGase. Hue value was increased in all fish gels after increasing the MTGase level. The results obtained showed that LM pectin is not suitable for use in products containing MTGase. (C) 2002 Elsevier Science Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/s0308-8146(02)00343-6es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4274
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónFood Chemistryes_ES
URL relacionadohttps://doi.org/10.1016/s0308-8146(02)00343-6es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Chemistry
Palabra clavesurimies_ES
Palabra clavetransglutaminasees_ES
Palabra clavepectines_ES
Palabra clavefishes_ES
TítuloNegative effect of combining microbial transglutaminase with low methoxyl pectins on the mechanical properties and colour attributes of fish gelses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorUresti, RM
AutorRamírez, JA
AutorLópez-Arias, N
AutorVázquez, M
AutorUresti, RMes_ES
AutorRamírez, JAes_ES
AutorLópez-Arias, Nes_ES
AutorVázquez, Mes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número4es_ES
Rango de páginas551-556es_ES
URL relacionadahttps://doi.org/10.1016/s0308-8146(02)00343-6
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen80es_ES

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