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Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand

✍ Scribed by Soottawat Benjakul; Wonnop Visessanguan; Chakkawat Chantarasuwan

Book ID: 116725419
Publisher: Elsevier Science
Year: 2004
Tongue: English
Weight: 352 KB
Volume: 37
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2003.07.002

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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