Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase

Submitted by Sabrina Andrade (sabrinabeatriz@ibest.com.br) on 2011-12-20T01:44:31Z No. of bitstreams: 1 Surimi of king weakfish (Macrodon ancylodon) wastes texture gel evaluation with protease inhibitors and transglutaminase.pdf: 124481 bytes, checksum: 5a50f99015c5fe861714240088cb1e65 (MD5)Approved for entry into archive by Barbara Milbrath(barbaramilbrath@yahoo.com.br) on 2012-01-08T00:02:59Z (GMT) No. of bitstreams: 1 Surimi of king weakfish (Macrodon ancylodon) wastes texture gel evaluation with protease inhibitors and transglutaminase.pdf: 124481 bytes, checksum: 5a50f99015c5fe861714240088cb1e65 (MD5)Made available in DSpace on 2012-01-08T00:02:59Z (GMT). No. of bitstreams: 1 Surimi of king weakfish (Macrodon ancylodon) wastes texture gel evaluation with protease inhibitors and transglutaminase.pdf: 124481 bytes, checksum: 5a50f99015c5fe861714240088cb1e65 (MD5) Previous issue date: 2004The protease inhibitors (bovine serum albumin -BSA - and egg white) and transglutaminase inhibitor (NH4Cl), was added to the surimi obtained by King weakfish (Macrodon ancylodon) wastes to evaluate your effect on the gel texture. Results indicated that the treatment with pre-heating (60°C, 30min + 90°C, 15min) favored the elasticity of the gel (ashi), demonstrating low proteolysis and characterizing the suwari phenomenon (high gel strength). Protease inhibitors increased gel strength significantly (P