期刊
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
卷 20, 期 1, 页码 45-54出版社
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013212469618
关键词
Farmed sea bass; season; microbial transglutaminase; texture
资金
- QCA III MARE FEDER Project [22-05-01-FDR-00006]
The effect of seasonal changes (summer versus winter) upon the quality of heat-induced gel products from farmed sea bass (Dicentrarchus labrax) was studied. Moreover, the effect of microbial transglutaminase addition (0.5%, w/w) on the quality was assessed. Fat content of gel products attained from sea bass grown during summer was higher (12.0% versus 7.6%). Textural properties of the gels from the summer fish were higher. Protein of gels from winter fish was less soluble in SDS+DTT (sodium dodecyl sulphate, SDS; dithiothreitol, DTT). Contrary to some literature, higher fat level may have played a protective role during processing. Accordingly, season via fat content variation had a strong effect on the gelling ability of heat-induced gels prepared from sea bass.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据