Application in restructured fish products of transglutaminase obtained by Strepto verticillum ladakanaum in media made from hydrolysates of sorghum straw

AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:39Z
Fecha de publicación2004-01-01
ResumenThe efficiency of microbial transglutaminase (MTG), obtained by Streptoverticillum ladakanaum in the fermentation of sorghum straw hydrolysates to increase mechanical properties of restructured fish products, was evaluated. Fish gels were obtained from Mexican flounder (Cyclopsetta chittendenni) by (1) adding MTG obtained in the fermentation of sorghum straw hydrolysates (SMTG) at 0.3 units/g; (2) adding commercial MTG (CMTG) at 0.3 units/g; (3) adding 0.4\% calcium chloride to activate the endogenous TG; and (4) without additives as control sample. SMTG more efficiently increased the mechanical properties of restructured products and induced a low value of expressible water, similar to the control (6\% to 7\%). Results demonstrated the feasibility of producing an efficient MTG from agricultural wastes.es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4497
Idiomaenes_ES
EditorialWILEYes_ES
RelaciónJournal of Food Sciencees_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteJournal of Food Science
Palabra clavefishes_ES
Palabra clavetransglutaminasees_ES
Palabra clavemicrobiales_ES
Palabra claverestructuredes_ES
Palabra clavesorghumes_ES
TítuloApplication in restructured fish products of transglutaminase obtained by Strepto verticillum ladakanaum in media made from hydrolysates of sorghum strawes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorTéllez-Luis, SJ
AutorRamírez, JA
AutorVázquez, M
AutorTéllez-Luis, SJes_ES
AutorRamírez, JAes_ES
AutorVázquez, Mes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número1es_ES
Rango de páginasM1-M5es_ES
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen69es_ES

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