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dc.contributor.authorHsieh, C.W.en_US
dc.contributor.authorLai, C.H.en_US
dc.contributor.authorHsieh, H.C.en_US
dc.contributor.authorKo, W.C.en_US
dc.description.abstractTilapia 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.en_US
dc.relationJournal of Food and Drug Analysisen_US
dc.relation.ispartofseriesJournal of Food and Drug Analysis, Volume 17, Issue 2, Page(s) 100-106.en_US
dc.subjectgelation propertiesen_US
dc.subjecthydrostatic pressureen_US
dc.subjectmicrobial transglutaminaseen_US
dc.subjecttilapia surimien_US
dc.subjectmuscle proteinsen_US
dc.subjectkamaboko gelsen_US
dc.subjectfood proteinsen_US
dc.titleSimultaneous Application of Hydrostatic Pressure and Microbial Transglutaminase as Pretreatment to Improve the Physicochemical Properties of Heat-induced Gels from Tilapia Surimi Pasteen_US
dc.typeJournal Articlezh_TW
item.openairetypeJournal Article-
item.fulltextno fulltext-
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