Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus)

Agricultura y biología

• gelling properties 87%
• Callinectes sapidus 84%
• boiling 63%
• crabs 58%
• cooking 57%
• steaming 51%
• protein-glutamine gamma-glutamyltransferase 50%
• gels 41%
• hardness 34%
• crab meat 32%
• canning 27%
• chewiness 25%
• color 24%
• pasteurization 22%
• cohesion 22%
• gelation 22%
• water holding capacity 21%
• functional properties 19%
• washing 18%
• hands 17%
• meat 15%
• mechanical properties 14%
• water 8%

Medicina y ciencias biológicas

• Brachyura 100%
• Cooking 76%
• Transglutaminases 55%
• Gels 50%
• Hardness 47%
• Meat 44%
• Color 33%
• Water 27%
• Immersion 22%
• Hand 15%

Ciencias ambientales y de la tierra

• gel 52%
• meat 42%
• hardness 37%
• mechanical property 16%
• effect 14%
• water 12%