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Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef

✍ Scribed by Abdulatef Mrghni Ahhmed; Tetsuo Nasu; Dang Quang Huy; Yoshito Tomisaka; Satoshi Kawahara; Michio Muguruma

Book ID
116737614
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
853 KB
Volume
82
Category
Article
ISSN
0309-1740

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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