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The effect of added salts on the viscoelastic properties of fish skin gelatin

✍ Scribed by A.I Sarabia; M.C Gómez-Guillén; P Montero

Book ID
108433458
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
163 KB
Volume
70
Category
Article
ISSN
0308-8146

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Effect of microbial transglutaminase on
Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin
✍ M Carmen Gómez-Guillén; Ana Isabel Sarabia; M Teresa Solas; Pilar Montero 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 338 KB

## Abstract This paper examines the effect of a microbial transglutaminase (TGase) on the gelling and viscoelastic properties of a gelatin from megrim (__Lepidorhombus boscii__) skins. Although TGase extended the setting time of fish gelatin, it was found that melting temperature, gel strength and