Low-salt restructured fish products using microbial transglutaminase as binding agent

Journal of the Science of Food and Agriculture

Volumn 82, Issue 9, 2002, Pages 953-959

  Téllez Luis, Simón J ^a   Uresti, Rocío M ^a   Ramírez, José A ^a   Vázquez, Manuel ^b  

^a UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Fish; Restructured; Salt; Texture; Transglutaminase

Indexed keywords

FISH; FOOD SCIENCE;

CYPRINUS CARPIO; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS;

EID: 0036303180     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1132     Document Type: Article

References (25)

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5. Fish myosin as affected by freezing and initial physical state
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13. Comparison of deamidation activity of transglutaminases
14. Microbial transglutaminase affects gel properties of golden threadfin-bream and pollack surimi
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