Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish. [electronic resource]
Producer: 20120621Description: 844-52 p. digitalISSN:- 1097-0010
- Actomyosin -- chemistry
- Animals
- Bacterial Proteins -- isolation & purification
- Calcium -- chemistry
- Chelating Agents -- chemistry
- Chemical Phenomena
- Color
- Edetic Acid -- chemistry
- Fish Products -- analysis
- Fish Proteins -- chemistry
- Food Handling
- Gels
- Mechanical Phenomena
- Myosin Heavy Chains -- chemistry
- Perciformes -- metabolism
- Sea Bream -- metabolism
- Streptomyces -- enzymology
- Time Factors
- Transglutaminases -- isolation & purification
- Water -- analysis
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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