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Effect of bovine and fish gelatin in combination with microbial transglutaminase on gel properties of threadfin bream surimi

✍ Scribed by Pimchanok Kaewudom, Soottawat Benjakul, Kongkarn Kijroongrojana

Book ID: 119914470
Publisher: Springer-Verlag
Year: 2012
Tongue: English
Weight: 434 KB
Volume: 4
Category: Article
ISSN: 2008-6970
DOI: 10.1186/2008-6970-4-12

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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