TY - JOUR
T1 - Improving of Gelling Capacity of Cooked Crab Meat Proteins
AU - Trejo-Díaz, Gabriela Nallely
AU - Martínez-Maldonado, Miguel Ángel
AU - Uresti-Marín, Rocío M.
AU - Velazquez, Gonzalo
AU - Ramírez, José Alberto
N1 - Publisher Copyright:
© Copyright © 2021 Trejo-Díaz, Martínez-Maldonado, Uresti-Marín, Velazquez and Ramírez.
PY - 2021/9/30
Y1 - 2021/9/30
N2 - Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and functional properties of gels from washed or unwashed blue crab (Callinectes sapidus) meat. Live crabs were obtained from Laguna Madre, Tamaulipas, Mexico, and cooked at 120°C for 20 min before hand-picking the meat from the shell. Cooked meat was processed by mixing and cut at temperatures of 25 or 60°C, without (control) or 0.5% of MTGase. Then cooked at 90°C for 15 min. Changes in texture profile analysis, percentage of extractable water, and color were evaluated. The mixing method at 60°C allowed increasing the textural properties of the gels, and the addition of MTGase significantly improved the mechanical properties. The results allowed stablishing a viable technique to obtain restructured gels from cooked crab meat with no need to extract the soluble compounds responsible for their distinctive odor and taste which often affect the mechanical properties.
AB - Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and functional properties of gels from washed or unwashed blue crab (Callinectes sapidus) meat. Live crabs were obtained from Laguna Madre, Tamaulipas, Mexico, and cooked at 120°C for 20 min before hand-picking the meat from the shell. Cooked meat was processed by mixing and cut at temperatures of 25 or 60°C, without (control) or 0.5% of MTGase. Then cooked at 90°C for 15 min. Changes in texture profile analysis, percentage of extractable water, and color were evaluated. The mixing method at 60°C allowed increasing the textural properties of the gels, and the addition of MTGase significantly improved the mechanical properties. The results allowed stablishing a viable technique to obtain restructured gels from cooked crab meat with no need to extract the soluble compounds responsible for their distinctive odor and taste which often affect the mechanical properties.
KW - crab meat
KW - cutting
KW - gelling
KW - microbial transglutaminase
KW - mixing
UR - http://www.scopus.com/inward/record.url?scp=85117140078&partnerID=8YFLogxK
U2 - 10.3389/fnut.2021.675362
DO - 10.3389/fnut.2021.675362
M3 - Artículo
C2 - 34660655
AN - SCOPUS:85117140078
SN - 2296-861X
VL - 8
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 675362
ER -