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Quality Characteristics of High Pressure-Induced Hake ( Merluccius capensis ) P...
Cardoso, Carlos L.; Mendes, Rogério O.; Saraiva, Jorge A.; Vaz-Pires, Paulo R.; Nunes, Maria L.The effects of microbial transglutaminase (MTGase; 0.5%, w/w) and high hydrostatic pressure (HHP) on the quality of protein gels from unwashed mince of hake (Merluccius capensis) trimmings were studied. MTGase incorporation improved texture. Protein solubility was lower for those gels containing MTGase, as a result of myosin heavy chain cross-linking. HHP improved texture. Pressure level was the most important ...
Date: 2010
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Origin: RIA - Repositório Institucional da Universidade de Aveiro