Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes

The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used:...

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Veröffentlicht in:	Journal of food science and technology 2015-05, Vol.52 (5), p.2598-2609
Hauptverfasser:	Monteiro, Maria Lúcia Guerra, Mársico, Eliane Teixeira, Lázaro, César Aquiles, da Silva Canto, Anna Carolina Vilhena Cruz, Lima, Bruno Reis Carneiro da Costa, da Cruz, Adriano Gomes, Conte-Júnior, Carlos Adam
Format:	Artikel
Sprache:	eng
Schlagworte:	Aquaculture Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Cooking Enzymes Food Food Science Laboratories Meat products Nutrition Original Original Article Polyethylene Polyvinyl chloride Product development Proteins Rheology Tilapia Veterinary medicine
Online-Zugang:	Volltext
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