Quality characteristics of high pressure-induced hake (Merluccius capensis) protein gels with and without MTGase

Journal of Aquatic Food Product Technology

Volumn 19, Issue 3-4, 2010, Pages 193-213

  Cardoso, Carlos L ^a   Mendes, Rogério O ^a   Saraiva, Jorge A ^b   Vaz Pires, Paulo R ^c   Nunes, Maria L ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

electrophoresis; hake; hydrostatic pressure; microbial transglutaminase; physicochemical properties

Indexed keywords

ELECTROPHORESIS; GELATION; HYDRAULICS; HYDROSTATIC PRESSURE; PROTEINS;

HAKE; HIGH HYDROSTATIC PRESSURE; MICROBIAL TRANSGLUTAMINASE; MYOSIN HEAVY CHAIN; PHYSICOCHEMICAL PROPERTY; PROTEIN SOLUBILITY; QUALITY CHARACTERISTIC; SYNERGISTIC EFFECT;

GELS;

EID: 78149279361     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2010.506255     Document Type: Article

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