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

Detalhes bibliográficos
Autor(a) principal: Kuhn, Cláudio Rafael
Data de Publicação: 2004
Outros Autores: Prentice-Hernández, Carlos, 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.
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spelling Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminaseSurimiprotease inhibitorsGel strengthTransglutaminaseThe 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.2012-01-08T00:02:59Z2012-01-08T00:02:59Z2004info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfKUHN, 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/1/1733engKuhn, Cláudio RafaelPrentice-Hernández, CarlosVendruscolo, João LuísSoares, Germano Jorge Dornelesinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURG2023-03-27T11:41:11Zoai:repositorio.furg.br:1/1733Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2023-03-27T11:41:11Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.none.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, Cláudio 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, Cláudio Rafael
author_facet Kuhn, Cláudio Rafael
Prentice-Hernández, Carlos
Vendruscolo, João Luís
Soares, Germano Jorge Dorneles
author_role author
author2 Prentice-Hernández, Carlos
Vendruscolo, João Luís
Soares, Germano Jorge Dorneles
author2_role author
author
author
dc.contributor.author.fl_str_mv Kuhn, Cláudio Rafael
Prentice-Hernández, Carlos
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.none.fl_str_mv 2004
2012-01-08T00:02:59Z
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.uri.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.
1516-8913
http://repositorio.furg.br/handle/1/1733
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.format.none.fl_str_mv application/pdf
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)
repository.name.fl_str_mv Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)
repository.mail.fl_str_mv
_version_ 1813187236961714176

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