Efecto de la transglutaminasa microbiana sobre las propiedades mecánicas de geles de carne de jaiba cocida

Hernández-Robledo, Verónica; Uresti-Marín, Rocío M.; Martínez-Maldonado, Miguel Ángel; Velázquez, Gonzalo

doi:10.29059/cienciauat.v10i1.751

Cited by 4 publications

(2 citation statements)

References 14 publications

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“…This value was slightly higher than that of gels obtained by cutting (54.62 N) at the same temperature with washed cooked meat ( Figure 4C ). The chewiness is a textural parameter that is favored by the addition of MTGase under incubation conditions, in which the enzyme is allowed interacting and forming covalent bonds between adjacent protein chains ( 9 ). In the present work, even without incubation, MTGase improved the chewiness of gels obtained by mixing at 60°C.…”

Section: Resultsmentioning

confidence: 99%

“…Blue crab meat ( Callinectes sapidus ) cooked at 120°C had better textural characteristics than meat obtained by cooking at 50–70°C, suggesting that the gelling mechanism of cooked meat is associated with the unfolding of previously thermally aggregated proteins ( 8 ). Adding microbial transglutaminase improved the properties of cooked crab gels requiring only one cold water washing cycle to obtain restructured products ( 9 , 10 ).…”

Section: Introductionmentioning

confidence: 99%

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Improving of Gelling Capacity of Cooked Crab Meat Proteins

et al. 2021

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Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and functional properties of gels from washed or unwashed blue crab (Callinectes sapidus) meat. Live crabs were obtained from Laguna Madre, Tamaulipas, Mexico, and cooked at 120°C for 20 min before hand-picking the meat from the shell. Cooked meat was processed by mixing and cut at temperatures of 25 or 60°C, without (control) or 0.5% of MTGase. Then cooked at 90°C for 15 min. Changes in texture profile analysis, percentage of extractable water, and color were evaluated. The mixing method at 60°C allowed increasing the textural properties of the gels, and the addition of MTGase significantly improved the mechanical properties. The results allowed stablishing a viable technique to obtain restructured gels from cooked crab meat with no need to extract the soluble compounds responsible for their distinctive odor and taste which often affect the mechanical properties.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improving of Gelling Capacity of Cooked Crab Meat Proteins

et al. 2021

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Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus)

Martínez-Maldonado

León

Méndez-Montealvo

et al. 2018

Journal of Aquatic Food Product Technology

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Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

Hernández-Robledo

Maldonado

Uresti-Marín

et al. 2016

CyTA - Journal of Food

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(2017) Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectessapidus) proteins, CyTA -Journal of Food, 15:2, 165-170, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 The effect of washing cycles and microbial transglutaminase on the gelation properties of crabmeat was evaluated. The blue crab (Callinectes sapidus) was cooked at 120°C for 30 min before obtaining the meat. Cooked meat was homogenized in a cutter with 0 (control) or 0.5 microbial transglutaminase (MTGase), stuffed in steel tubes and setted at 40°C for 30 min before cooking at 90°C for 15 min. Control samples were cooked directly at 90°C. Changes in color, mechanical properties (puncture test) and water holding capacity (WHC) were evaluated. Adding MTGase improved the mechanical properties of crabmeat gels after one or three washing cycles in both cooking processes (setting and cooked directly). The results suggest that a single washing process produces crab meat gels with good mechanical properties while maintaining soluble proteins, responsible for the distinctive flavor of crabmeat.Efecto de los tratamientos de lavado y la enzima transglutaminasa en las propiedades gelificantes de las proteínas de jaiba azul (Callinectes sapidus) RESUMENSe evaluó el efecto de los ciclos de lavado y la transglutaminasa microbiana en las propiedades de gelificación de la carne de jaiba. La jaiba azul (Callinectes sapidus) se coció a 120°C por 30 min antes de obtener la carne. La carne cocida se homogenizó en una cortadora cárnica con 0 (control) o 0.5% de transglutaminasa microbiana (TGasa microbiana), embutida en tubos de acero inoxidable e incubada a 40°C por 30 antes de cocerla a 90 ºC por 15 min. Se obtuvieron muestras control cocidas directamente a 90 ºC. Se evaluaron los cambios en color, propiedades mecánicas (prueba de punción) y capacidad de retención de agua. La adición de TGasa microbiana mejoró las propiedades de los geles de carne de jaiba después de aplicar un ciclo de lavado en ambos métodos de cocción (incubación y cocción directa). Los resultados sugieren que un solo proceso de lavado permite obtener geles cárnicos de jaiba con buenas propiedades mecánicas, al mismo tiempo que preserva las proteínas solubles, responsables del sabor característico de la carne de jaiba. ARTICLE HISTORY

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Efecto de la transglutaminasa microbiana sobre las propiedades mecánicas de geles de carne de jaiba cocida

Cited by 4 publications

References 14 publications

Improving of Gelling Capacity of Cooked Crab Meat Proteins

Improving of Gelling Capacity of Cooked Crab Meat Proteins

Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus)

Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

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