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Alberto Romero | OMICS International
ISSN: 2157-7110

Journal of Food Processing & Technology
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Alberto Romero


Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology

In order to improve the gelling properties of sardine surimi gel and to determine the maximum activity range of microbial transglutaminase (MTGase), we investigated the characteristics of surimi gel as a function of MTGase concentration, as well as temperature and reaction time, using the response surface methodology. Specifically, we assessed the ... Read More»

Imen Zaghbib, Soumaya Arafa, Manuel Félix, Mnasser Hassouna and Alberto Romero

Research Article: J Food Process Technol 2016, 7: 594

DOI: 10.4172/2157-7110.1000594

Abstract Peer-reviewed Full Article Peer-reviewed Article PDF Mobile Full Article

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