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Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi
Authors:J-F Hsieh    G-J Tsai    S-T Jiang
Affiliation:Authors are with the Dept. of Food Science, National Taiwan Ocean Univ., Keelung, Taiwan 202, ROC. Direct inquiries to author Jiang (E-mail: ).
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).
Keywords:MTGase  recombinant cystatin  mackerel  surimi  gel property
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