Autolysis and Protease Inhibition Effects on Dynamic Viscoelastic Properties during Thermal Gelation of Squid Muscle

Viscoelastic changes during thermal gelation of squid (Loligo vulgaris) muscle with protease inhibitors were studied, in order to evaluate the contribution of different proteinases to gel degradation. Calcium chloride was also tested as enzyme activator. A minimum in elastic modulus without inhibito...

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Veröffentlicht in:	Journal of food science 2002-09, Vol.67 (7), p.2491-2496
Hauptverfasser:	Gómez-Guillén, M.C., Hurtado, J.L., Montero, P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences collagen Enzymes Fish and seafood industries Food industries Food science Fundamental and applied biological sciences. Psychology gelation inhibitors Loligo vulgaris Mollusks proteases squid transglutaminase
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