Gelling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase

LWT

Volumn 40, Issue 9, 2007, Pages 1489-1497

  Tammatinna, Atchara ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Tanaka, Munehiko ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Cross linking; Gel; Gelation; MTgase; Penaeus vannamei; Setting; White shrimp

Indexed keywords

CARBOXYLIC ACIDS; ENZYMES; GELS; MICROBIOLOGY; MICROSTRUCTURAL EVOLUTION; POLYMERIZATION;

MTGASE; MYOSIN HEAVY CHAIN (MHC); PENAEUS VANNAMEI; WHITE SHRIMP;

MEATS;

DECAPODA (CRUSTACEA); LITOPENAEUS VANNAMEI;

EID: 34347229772     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.11.017     Document Type: Article

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