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

Brazilian Archives of Biology and Technology

Cláudio Rafael Kuhn²  Carlos Prentice-hernández¹  João Luís Vendruscolo¹  Germano Jorge Dorneles Soares² 

[1] ,Universidade Federal de Pelotas - UFPEL Faculdade de Agronomia 'Eliseu Maciel' Departamento de Ciência e Tecnologia Agroindustrial

关键词: Surimi;    protease inhibitors;    gel strength;    transglutaminase;   

DOI  :  10.1590/S1516-89132004000600009

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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