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EFFECT OF PIG LIVER TRANSGLUTAMINASE AND PLASMA FACTOR XIII ON THE QUALITY OF MINCED MACKEREL.

Author(s) : JIANG S. T., LEE J. J.

Summary

MACKEREL WAS DEBONED, SKINNED AND WASHED TO PREPARE SURIMI AT 78% MOISTURE CONTENT. AFTER 10 MINUTES PRE-GRINDING, THE FISH MEAT WAS GROUND ANOTHER 20 MINUTES WITH 2.5% SODIUM CHLORID FINALLY, LYOPHILIZED CRUDE PIG LIVER EXTRACT WITH TRANSGLUTAMINASE (TGASE) ACTIVITY OF 0.003 UNITS/MILLIGRAM WAS MIXED UNIFORMLY WITH 3% POTATO STARCH. THE MEAT SOL WAS STUFFED INTO A POLYVINYLYDENE CHLORIDE CASING AND HEATED AT 90 DEG C FOR 20 MINUTES, THE GEL STRENGTH OF SAMPLES WAS MEASURED USINGA RHEOMETER. THE GEL STRENGTH OF SAMPLES WITH TGASE WERE SIGNIFICANTLY HIGHER THAN THAT OF SAMPLES WITHOUT TGASE ADDED.

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Pages: 1796-1800

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Details

  • Original title: EFFECT OF PIG LIVER TRANSGLUTAMINASE AND PLASMA FACTOR XIII ON THE QUALITY OF MINCED MACKEREL.
  • Record ID : 1992-2334
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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