ShareMicrobial transglutaminase and epsilon-(gamma-glutamyl)-lysine crosslink effects on elastic properties of kamaboko gels.
Author(s) : SEGURO K., KUMAZAWA Y., OHTSUKA T., TOIGUCHI S., MOTOKI M.
Type of article: Article
Summary
Kamaboko gels from Alaska pollock surimi were prepared by setting at 10 or 45 deg C with microbial transglutaminase and its effect on gel properties was investigated. Results are given for different surimi grades.
Details
- Original title: Microbial transglutaminase and epsilon-(gamma-glutamyl)-lysine crosslink effects on elastic properties of kamaboko gels.
- Record ID : 1996-1057
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 2
- Publication date: 1995/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Texture; Colloidal suspension; Surimi; Seafood; Enzyme
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Fancy fish products.
- Author(s) : JENSEN J.
- Date : 1994/03
- Languages : English
- Source: Infofish int. - n. 2
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Effect of frozen storage on the gel-forming pro...
- Author(s) : MACDONALD G. A., LELIEVRE J., WILSON N. D. C.
- Date : 1992/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 1
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Sodium ascorbate affects surimi gel-forming pro...
- Author(s) : LEE H. G., LEE C. M., CHUNG K. H., LAVERY S. A.
- Date : 1992/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 6
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Effects of particle size and its distribution o...
- Author(s) : KONOO S., OGAWA H., ISO N.
- Date : 1997/12/25
- Languages : Japanese
- Source: J. Tokyo Univ. Fish. - vol. 84 - n. 2
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Conservation du poisson à basse température (-4...
- Author(s) : BLANCHARD M.
- Date : 1994/07
- Languages : French
- Source: Rev. gén. Froid - vol. 84 - n. 945
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