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
N1 - Publisher Copyright:
© 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
PY - 2017/4/3
Y1 - 2017/4/3
N2 - 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 - 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.
KW - Crabmeat
KW - gelling
KW - microbial transglutaminase
KW - wash treatment
UR - http://www.scopus.com/inward/record.url?scp=85006160402&partnerID=8YFLogxK
U2 - 10.1080/19476337.2016.1156771
DO - 10.1080/19476337.2016.1156771
M3 - Artículo
SN - 1947-6337
VL - 15
SP - 165
EP - 170
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 2
ER -