Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum

Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum

The efficiency of microbial transglutaminase (MTG) obtained from Streptoverticillum ladakanaum fermentation of sorghum grain and DDGS hydrolysates (HMTG) in increasing the mechanical properties of restructured meat and fish products was evaluated in this study. Gels were obtained by adding HMTG or c...

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Bibliographic Details
Main Authors: Guadalupe Rodríguez Castillejos, José Ramírez de León, Guadalupe Bustos Vázquez, Octelina Castillo Ruíz
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2017-12-01
Series:Czech Journal of Food Sciences
Subjects:
microbial
sorghum
culture media
transglutaminase
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0007_properties-of-fish-and-beef-restructured-by-mtg-derived-from-streptomyces-mobaraensis-grown-in-media-based-on-e.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0007_properties-of-fish-and-beef-restructured-by-mtg-derived-from-streptomyces-mobaraensis-grown-in-media-based-on-e.php

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