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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/30994

Title: Microbial transglutaminase and recombinant cystatin effects on improving the quality of mackerel surimi
Authors: J.-F. Hsieh;G.-J. Tsai;S.-T. Jiang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: MTGase;recombinant cystatin;mackerel;surimi;gel property
Date: 2002-10
Issue Date: 2012-04-26T06:07:44Z
Publisher: Journal of Food Science
Abstract: Abstract:Effects of microbial transglutaminase (MTGase), recombinant cystatin, or their combination on the gel properties of mackerel surimi were investigated. The addition of MTGase caused the cross-linking of myosin heavy chain (MHC) and substantially increased the gel strength (from 536.6 to 2012.4 g × cm), while the recombinant cystatin could effectively prevent the MHC degradation and gel softening during the production of mackerel surimi-based products. Combined use of MTGase and recombinant cystatin revealed synergistic effectiveness on improving the quality of mackerel surimi (increased from 435 to 2438 g × cm, set at 45 °C for 20 min).
Relation: 67(8), pp.3120–3125
URI: http://ntour.ntou.edu.tw/handle/987654321/30994
Appears in Collections:[食品科學系] 期刊論文

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