Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

Verónica Hernández-Robledo, Miguel Ángel Martínez Maldonado, Rocío M. Uresti-Marín, José A. Ramírez, Gonzalo Velázquez

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

© 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. The effect of washing cycles and microbial transglutaminase on the gelation properties of crabmeat was evaluated. The blue crab (Callinectes sapidus) was cooked at 120°C for 30 min before obtaining the meat. Cooked meat was homogenized in a cutter with 0 (control) or 0.5 microbial transglutaminase (MTGase), stuffed in steel tubes and setted at 40 °C for 30 min before cooking at 90 °C for 15 min. Control samples were cooked directly at 90 °C. Changes in color, mechanical properties (puncture test) and water holding capacity (WHC) were evaluated. Adding MTGase improved the mechanical properties of crabmeat gels after one or three washing cycles in both cooking processes (setting and cooked directly). The results suggest that a single washing process produces crab meat gels with good mechanical properties while maintaining soluble proteins, responsible for the distinctive flavor of crabmeat.
Original languageAmerican English
Pages (from-to)165-170
Number of pages6
JournalCYTA - Journal of Food
DOIs
StatePublished - 3 Apr 2017
Externally publishedYes

Fingerprint

crab meat
Brachyura
gelling properties
Callinectes sapidus
Transglutaminases
Meats
protein-glutamine gamma-glutamyltransferase
Washing
Meat
washing
crabs
Cooking
mechanical properties
Proteins
Mechanical properties
Gels
cooking
proteins
Flavors
Steel

Cite this

Hernández-Robledo, Verónica ; Martínez Maldonado, Miguel Ángel ; Uresti-Marín, Rocío M. ; Ramírez, José A. ; Velázquez, Gonzalo. / Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins. In: CYTA - Journal of Food. 2017 ; pp. 165-170.
@article{d8f66cb1dbc343e883bb9171ad678b18,
title = "Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins",
abstract = "{\circledC} 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. The effect of washing cycles and microbial transglutaminase on the gelation properties of crabmeat was evaluated. The blue crab (Callinectes sapidus) was cooked at 120°C for 30 min before obtaining the meat. Cooked meat was homogenized in a cutter with 0 (control) or 0.5 microbial transglutaminase (MTGase), stuffed in steel tubes and setted at 40 °C for 30 min before cooking at 90 °C for 15 min. Control samples were cooked directly at 90 °C. Changes in color, mechanical properties (puncture test) and water holding capacity (WHC) were evaluated. Adding MTGase improved the mechanical properties of crabmeat gels after one or three washing cycles in both cooking processes (setting and cooked directly). The results suggest that a single washing process produces crab meat gels with good mechanical properties while maintaining soluble proteins, responsible for the distinctive flavor of crabmeat.",
author = "Ver{\'o}nica Hern{\'a}ndez-Robledo and {Mart{\'i}nez Maldonado}, {Miguel {\'A}ngel} and Uresti-Mar{\'i}n, {Roc{\'i}o M.} and Ram{\'i}rez, {Jos{\'e} A.} and Gonzalo Vel{\'a}zquez",
year = "2017",
month = "4",
day = "3",
doi = "10.1080/19476337.2016.1156771",
language = "American English",
pages = "165--170",
journal = "CYTA - Journal of Food",
issn = "1947-6337",
publisher = "Taylor and Francis Ltd.",

}

Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins. / Hernández-Robledo, Verónica; Martínez Maldonado, Miguel Ángel; Uresti-Marín, Rocío M.; Ramírez, José A.; Velázquez, Gonzalo.

In: CYTA - Journal of Food, 03.04.2017, p. 165-170.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

AU - Hernández-Robledo, Verónica

AU - Martínez Maldonado, Miguel Ángel

AU - Uresti-Marín, Rocío M.

AU - Ramírez, José A.

AU - Velázquez, Gonzalo

PY - 2017/4/3

Y1 - 2017/4/3

N2 - © 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. The effect of washing cycles and microbial transglutaminase on the gelation properties of crabmeat was evaluated. The blue crab (Callinectes sapidus) was cooked at 120°C for 30 min before obtaining the meat. Cooked meat was homogenized in a cutter with 0 (control) or 0.5 microbial transglutaminase (MTGase), stuffed in steel tubes and setted at 40 °C for 30 min before cooking at 90 °C for 15 min. Control samples were cooked directly at 90 °C. Changes in color, mechanical properties (puncture test) and water holding capacity (WHC) were evaluated. Adding MTGase improved the mechanical properties of crabmeat gels after one or three washing cycles in both cooking processes (setting and cooked directly). The results suggest that a single washing process produces crab meat gels with good mechanical properties while maintaining soluble proteins, responsible for the distinctive flavor of crabmeat.

AB - © 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. The effect of washing cycles and microbial transglutaminase on the gelation properties of crabmeat was evaluated. The blue crab (Callinectes sapidus) was cooked at 120°C for 30 min before obtaining the meat. Cooked meat was homogenized in a cutter with 0 (control) or 0.5 microbial transglutaminase (MTGase), stuffed in steel tubes and setted at 40 °C for 30 min before cooking at 90 °C for 15 min. Control samples were cooked directly at 90 °C. Changes in color, mechanical properties (puncture test) and water holding capacity (WHC) were evaluated. Adding MTGase improved the mechanical properties of crabmeat gels after one or three washing cycles in both cooking processes (setting and cooked directly). The results suggest that a single washing process produces crab meat gels with good mechanical properties while maintaining soluble proteins, responsible for the distinctive flavor of crabmeat.

U2 - 10.1080/19476337.2016.1156771

DO - 10.1080/19476337.2016.1156771

M3 - Article

SP - 165

EP - 170

JO - CYTA - Journal of Food

JF - CYTA - Journal of Food

SN - 1947-6337

ER -