Optimization of gelatine gel preparation from New Zealand hoki (Macruronus novaezelandiae) skins and the effect of transglutaminase enzyme on the gel properties

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 204-209

  Mohtar, Nor Fazliyana ^a   Perera, Conrad O ^a   Quek, Siew Young ^a   Hemar, Yacine ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Gelatine; Hoki (Macruronus novaezelandiae); Response surface methodology (RSM); Rheological properties; Transglutaminase (TGase)

Indexed keywords

GELS; MELTING POINT; RHEOLOGY; SURFACE PROPERTIES;

GEL STRENGTHS; GELATIN; GELATIN GELS; HOKI (MACRURONUS NOVAEZELANDIAE); OPTIMUM CONCENTRATION; RESPONSE SURFACE METHODOLOGY; RESPONSE-SURFACE METHODOLOGY; RHEOLOGICAL PROPERTY; TRANSGLUTAMINASE; TRANSGLUTAMINASES;

ENZYMES;

MACRURONUS NOVAEZELANDIAE;

EID: 84872370187     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.10.011     Document Type: Article

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