Using salt and microbial transglutaminase as binding agents in restructured fish products resembling hams
| Audiencia | Público en general | es_ES |
| Cobertura | México | es_ES |
| Fecha de ingreso | 2026-10-05T16:32:45Z | |
| Fecha de publicación | 2002-01-01 | |
| Resumen | Restructured products were obtained from fish paste of silver carp (Hypophthalmichthys molitrix) by massaging and cooking in ham presses. Assayed were 3 levels of salt (0 as control, 1, or 2\%) and 3 levels of microbial transglutaminase (MTGase). Changes on solubility of pastes, mechanical properties, WHC, and SDS-PAGE of the cooked product were evaluated. MTGase needed the addition of NaCl to improve the mechanical properties of these restructured products. Better textural properties were obtained with 2\% NaCl. Adding 0.3\% of MTGase and 1\% NaCl obtained a low-salt, homogenous restructured meat block with 2773 g hardness, 29106 g/cm gel strength, 0.233 cohesiveness, and 11.6\% extracted water. | es_ES |
| Doi | https://doi.org/10.1111/j.1365-2621.2002.tb08722.x | es_ES |
| URI | https://riuat.uat.edu.mx/handle/123456789/4590 | |
| Idioma | en | es_ES |
| Editorial | INST FOOD TECHNOLOGISTS | es_ES |
| Relación | Journal of Food Science | es_ES |
| URL relacionado | https://doi.org/10.1111/j.1365-2621.2002.tb08722.x | es_ES |
| Derechos | Acceso abierto (Metadatos de producción científica) | es_ES |
| Licencia | http://purl.org/coar/access_right/c_abf2 | es_ES |
| Fuente | Journal of Food Science | |
| Palabra clave | restructured | es_ES |
| Palabra clave | transglutaminase | es_ES |
| Palabra clave | binding | es_ES |
| Palabra clave | salt | es_ES |
| Palabra clave | fish | es_ES |
| Título | Using salt and microbial transglutaminase as binding agents in restructured fish products resembling hams | es_ES |
| Tipo | Artículo | es_ES |
| Arbitrado | Ha sido Arbitrado | es_ES |
| Autor | Ramírez, J | |
| Autor | Uresti, R | |
| Autor | Téllez, S | |
| Autor | Vázquez, M | |
| Autor | Ramírez, J | es_ES |
| Autor | Uresti, R | es_ES |
| Autor | Téllez, S | es_ES |
| Autor | Vázquez, M | es_ES |
| Institución | Universidad Autónoma de Tamaulipas | |
| Institución | Universidad Autónoma de Tamaulipas | es_ES |
| Número | 5 | es_ES |
| Rango de páginas | 1778-1784 | es_ES |
| URL relacionada | https://doi.org/10.1111/j.1365-2621.2002.tb08722.x | |
| Tipo de artículo | Indexado | |
| Tipo de artículo | Indexado | es_ES |
| Volumen | 67 | es_ES |