Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/69953
標題: Simultaneous Application of Hydrostatic Pressure and Microbial Transglutaminase as Pretreatment to Improve the Physicochemical Properties of Heat-induced Gels from Tilapia Surimi Paste
作者: Hsieh, C.W.
Lai, C.H.
Hsieh, H.C.
Ko, W.C.
關鍵字: gelation properties
hydrostatic pressure
microbial transglutaminase
tilapia surimi
functional-properties
muscle proteins
kamaboko gels
food proteins
gelation
inactivation
inhibitor
期刊/報告no:: Journal of Food and Drug Analysis, Volume 17, Issue 2, Page(s) 100-106.
摘要: Tilapia pastes were subjected to pretreatment using a combination of hydrostatic pressure processing (HPP) (0.1 to 300 MPa/25 degrees C/60 min) and simultaneous addition of microbial transglutamninase (MTGase) (0.044 unit/g of paste), which was followed by cooking at 90 degrees C for 20 min, to investigate the changes in the physicochemnical properties of heat-induced gels. The pretreatment with MTGasc at 300 MPa produced a gel having the strongest breaking force and strain compared with all the other treatments in the study; the gel strength was 3.5 times higher than that of the gel obtained by the 300 MPa treatment without adding MTGase. The combined use of MTGase and HPP for pretreatment could also improve the water-holding capacity of the gel, the value of which ranged from 63.12 to 89.34%. Adding MTGasc also Could decrease protein solubility under different pressure treatments. Thus, pretreatment of the sample is a better way to improve the gel-forming ability of tilapia surimi.
URI: http://hdl.handle.net/11455/69953
ISSN: 1021-9498
Appears in Collections:期刊論文

文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.