Data/hora: 06/06/2024 00:25:29

Provedor de dados: | 52
País: | Brazil
Título: | Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase
Autores: | Kuhn,Cláudio Rafael; Prentice-Hernández,Carlos; Vendruscolo,João Luís; Soares,Germano Jorge Dorneles.
Data: | 2004-11-01
Ano: | 2004
Palavras-chave: | Surimi; Protease inhibitors; Gel strength; Transglutaminase.
Resumo: | The protease inhibitors (bovine serum albumin -BSA - and egg white) and transglutaminase inhibitor (NH4Cl), was added to the surimi obtained by King weakfish (Macrodon ancylodon) wastes to evaluate your effect on the gel texture. Results indicated that the treatment with pre-heating (60°C, 30min + 90°C, 15min) favored the elasticity of the gel (ashi), demonstrating low proteolysis and characterizing the suwari phenomenon (high gel strength). Protease inhibitors increased gel strength significantly (P&lt;0.05) by compression force, when BSA was better than egg whites. Gels from surimi of King weakfish wastes didn't have action of the transglutaminase characterized.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000600009
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132004000600009
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.47 n.6 2004
Fonte: | info:eu-repo/semantics/openAccess