ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The efficiency of microbial transglutaminase (MTG), obtained by Streptoverticillum ladakanaum in the fermentation of sorghum straw hydrolysates to increase mechanical properties of restructured fish products, was evaluated. Fish gels were obtained from Mexican flounder (Cyclopsetta chittendenni) by (1) adding MTG obtained in the fermentation of sorghum straw hydrolysates (SMTG) at 0.3 units/g; (2) adding commercial MTG (CMTG) at 0.3 units/g; (3) adding 0.4% calcium chloride to activate the endogenous TG; and (4) without additives as control sample. SMTG more efficiently increased the mechanical properties of restructured products and induced a low value of expressible water, similar to the control (6% to 7%). Results demonstrated the feasibility of producing an efficient MTG from agricultural wastes. Keywords: fish, transglutaminase, microbial, restructured, sorghum
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb17868.x
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