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

Detalhes bibliográficos
Autor(a) principal: Kuhn, Claudio Rafael
Data de Publicação: 2004
Outros Autores: Hernandez, Carlos Prentice, Vendruscolo, João Luís, Soares, Germano Jorge Dorneles
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/1733
Resumo: The 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<0.05) by compression force, when BSA was better than egg whites. Gels from surimi of King weakfish wastes didn't have action of the transglutaminase characterized.
id FURG_cedd202e4aadb7648e414ab1b3749d4a
oai_identifier_str oai:repositorio.furg.br:1/1733
network_acronym_str FURG
network_name_str Repositório Institucional da FURG (RI FURG)
repository_id_str
spelling Kuhn, Claudio RafaelHernandez, Carlos PrenticeVendruscolo, João LuísSoares, Germano Jorge Dorneles2012-01-08T00:02:59Z2012-01-08T00:02:59Z2004KUHN, Cláudio Rafael et al. Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase. Brazilian Archives of Biology and Technology, v. 47, n. 6, p. 895-901, 2004. Disponível em: <http://www.scielo.br/pdf/babt/v47n6/a09v47n6.pdf> Acesso em: 19 dez. 2011.1516-8913http://repositorio.furg.br/handle/1/1733The 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<0.05) by compression force, when BSA was better than egg whites. Gels from surimi of King weakfish wastes didn't have action of the transglutaminase characterized.engSurimiprotease inhibitorsGel strengthTransglutaminaseSurimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminaseinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINALSurimi of king weakfish (Macrodon ancylodon) wastes texture gel evaluation with protease inhibitors and transglutaminase.pdfSurimi of king weakfish (Macrodon ancylodon) wastes texture gel evaluation with protease inhibitors and transglutaminase.pdfapplication/pdf124481https://repositorio.furg.br/bitstream/1/1733/1/Surimi%20of%20king%20weakfish%20%28Macrodon%20ancylodon%29%20wastes%20texture%20gel%20evaluation%20with%20protease%20inhibitors%20and%20transglutaminase.pdf5a50f99015c5fe861714240088cb1e65MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81724https://repositorio.furg.br/bitstream/1/1733/2/license.txt5b92b9704b4f13242d70e45ddef35a68MD52open access1/17332014-09-12 10:28:36.131open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2014-09-12T13:28:36Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.pt_BR.fl_str_mv Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase
title Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase
spellingShingle Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase
Kuhn, Claudio Rafael
Surimi
protease inhibitors
Gel strength
Transglutaminase
title_short Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase
title_full Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase
title_fullStr Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase
title_full_unstemmed Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase
title_sort Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase
author Kuhn, Claudio Rafael
author_facet Kuhn, Claudio Rafael
Hernandez, Carlos Prentice
Vendruscolo, João Luís
Soares, Germano Jorge Dorneles
author_role author
author2 Hernandez, Carlos Prentice
Vendruscolo, João Luís
Soares, Germano Jorge Dorneles
author2_role author
author
author
dc.contributor.author.fl_str_mv Kuhn, Claudio Rafael
Hernandez, Carlos Prentice
Vendruscolo, João Luís
Soares, Germano Jorge Dorneles
dc.subject.por.fl_str_mv Surimi
protease inhibitors
Gel strength
Transglutaminase
topic Surimi
protease inhibitors
Gel strength
Transglutaminase
description The 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<0.05) by compression force, when BSA was better than egg whites. Gels from surimi of King weakfish wastes didn't have action of the transglutaminase characterized.
publishDate 2004
dc.date.issued.fl_str_mv 2004
dc.date.accessioned.fl_str_mv 2012-01-08T00:02:59Z
dc.date.available.fl_str_mv 2012-01-08T00:02:59Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv KUHN, Cláudio Rafael et al. Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase. Brazilian Archives of Biology and Technology, v. 47, n. 6, p. 895-901, 2004. Disponível em: <http://www.scielo.br/pdf/babt/v47n6/a09v47n6.pdf> Acesso em: 19 dez. 2011.
dc.identifier.uri.fl_str_mv http://repositorio.furg.br/handle/1/1733
dc.identifier.issn.none.fl_str_mv 1516-8913
identifier_str_mv KUHN, Cláudio Rafael et al. Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase. Brazilian Archives of Biology and Technology, v. 47, n. 6, p. 895-901, 2004. Disponível em: <http://www.scielo.br/pdf/babt/v47n6/a09v47n6.pdf> Acesso em: 19 dez. 2011.
1516-8913
url http://repositorio.furg.br/handle/1/1733
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da FURG (RI FURG)
instname:Universidade Federal do Rio Grande (FURG)
instacron:FURG
instname_str Universidade Federal do Rio Grande (FURG)
instacron_str FURG
institution FURG
reponame_str Repositório Institucional da FURG (RI FURG)
collection Repositório Institucional da FURG (RI FURG)
bitstream.url.fl_str_mv https://repositorio.furg.br/bitstream/1/1733/1/Surimi%20of%20king%20weakfish%20%28Macrodon%20ancylodon%29%20wastes%20texture%20gel%20evaluation%20with%20protease%20inhibitors%20and%20transglutaminase.pdf
https://repositorio.furg.br/bitstream/1/1733/2/license.txt
bitstream.checksum.fl_str_mv 5a50f99015c5fe861714240088cb1e65
5b92b9704b4f13242d70e45ddef35a68
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
repository.name.fl_str_mv Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)
repository.mail.fl_str_mv
_version_ 1794069230120861696

Registros relacionados