Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab ( Callinectes sapidus )

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-09-15T00:30:20Z
Fecha de publicación2018-01-01
ResumenCommercially, crab meat is obtained by hand-picking after a cooking process, followed by pasteurizing or canning. Jumbo lump is one of the pieces of meat obtained from the blue crab. The aim of this study was to evaluate the effect of the commercial cooking process (boiling and steaming) on the mechanical and functional properties of whole jumbo lump and the gels obtained from cooked and minced jumbo lump from blue crab (Callinectes sapidus). The gels were prepared combining the washing process and microbial transglutaminase. The boiling and steaming processes showed a different effect on the textural and color properties. Whole jumbo lump pieces cooked by immersion in boiling water showed a higher hardness value as compared to steamed jumbo lump pieces, suggesting a different internal structural. The cooking processes used in this study did not modify the water holding capacity, gelling capability, or color of the minced jumbo lump. The addition of microbial transglutaminase to washed minced jumbo lump improved the hardness, cohesiveness, and chewiness of gels elaborated with boiled or steamed jumbo lump, which allowed the textural properties similar to those of the whole jumbo lump.es_ES
Doihttps://doi.org/10.1080/10498850.2018.1447060es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/2294
Idiomaeses_ES
EditorialInforma UK Limitedes_ES
RelaciónJournal of Aquatic Food Product Technologyes_ES
URL relacionadohttps://doi.org/10.1080/10498850.2018.1447060es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteJournal of Aquatic Food Product Technology
TítuloEffect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab ( Callinectes sapidus )es_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorMartínez-Maldonado, Miguel Angel
AutorLeón, José Alberto Ramírez-De
AutorMéndez-Montealvo, Ma. Guadalupe
AutorMorales-Sánchez, Eduardo
AutorVelazquez, Gonzalo
AutorMartínez-Maldonado, Miguel Angeles_ES
AutorLeón, José Alberto Ramírez-Dees_ES
AutorMéndez-Montealvo, Ma. Guadalupees_ES
AutorMorales-Sánchez, Eduardoes_ES
AutorVelazquez, Gonzaloes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número4es_ES
Rango de páginas418-429es_ES
URL relacionadahttps://doi.org/10.1080/10498850.2018.1447060
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen27es_ES

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