Effect of chitosan and microbial transglutaminase on the gel forming ability of horse mackerel (Trachurus spp.) muscle under high pressure

Food Research International

Volumn 38, Issue 1, 2005, Pages 103-110

  Carmen Gomez Guillen M ^a   Montero, Pilar ^a   Teresa Solas, M ^b   Pérez Mateos, Miriam ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Antioxidant; Chitosan; Fish mince; High pressure; Microbial transglutaminase

Indexed keywords

FOLDING TEST; GEL ELASTICITY; PUNCTURE TEST;

GELS; HIGH PRESSURE EFFECTS; LIPIDS; MICROSTRUCTURE; MUSCLE; OXIDATION; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

ENZYMES;

EQUUS CABALLUS; TRACHURUS;

EID: 7444228058     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.09.004     Document Type: Article

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