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Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols

✍ Scribed by H.G. LEE; T.C. LANIER; D.D. HAMANN; J.A. KNOPP

Book ID
108821223
Publisher
Institute of Food Technologists
Year
1997
Tongue
English
Weight
269 KB
Volume
62
Category
Article
ISSN
0022-1147

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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