Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle

Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle

The effects of transglutaminase (TGase) addition (0.4–1.2 g/100g), ultrasound (120–720 W, 20 min), and their combination on the gel properties and in vitro digestion characteristics of bay scallop adductor muscle were studied. The gel strength of the gel sample with TGase content of 0.8 g/100g (TG-0...

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Bibliographic Details
Main Authors: Jiaqi Feng, Jie Wang, Tong Zhang, Yaqiong Liu, Ran Suo, Qianyun Ma
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Current Research in Food Science
Subjects:
Bay scallop
Ultrasound treatment
Transglutaminase
Gel properties
In vitro digestion
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122001101

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http://www.sciencedirect.com/science/article/pii/S2665927122001101

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