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Characterization of fish gelatin from surimi processing wastes: Thermal analysis and effect of transglutaminase on gel properties

✍ Scribed by M.H. Norziah; A. Al-Hassan; A.B. Khairulnizam; M.N. Mordi; M. Norita

Book ID
113627742
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
678 KB
Volume
23
Category
Article
ISSN
0268-005X

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## Abstract **BACKGROUND:** Microbial transglutaminase (MTGase) has been used to increase the gel strength of surimi. Nevertheless, its effectiveness varies with fish species. The aim of this study was to elucidate the effect of MTGase at different levels on protein cross‐linking and gel property o