dc.creator | Zaghbib, Imen | es |
dc.creator | Arafa, Soumaya | es |
dc.creator | Félix Ángel, Manuel | es |
dc.creator | Hassouna, Mnasser | es |
dc.creator | Romero García, Alberto | es |
dc.date.accessioned | 2018-11-13T18:51:03Z | |
dc.date.available | 2018-11-13T18:51:03Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | Zaghbib, I., Arafa, S., Félix Ángel, M., Hassouna, M. y Romero García, A. (2016). Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology. Journal of Food Processing & Technology, 7 (6), 594-. | |
dc.identifier.issn | 20960643 | es |
dc.identifier.uri | https://hdl.handle.net/11441/80127 | |
dc.description.abstract | 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 following mechanical and
physicochemical characteristics of the gel: rheological properties, disulphide bond and total sulfhydryl group content, and waterholding
capacity. Our results demonstrated that temperature and enzyme concentration had more influence than reaction time on
all dependent variables, incorporation of MTGase markedly ameliorated all the responses. The optimal properties were predicted
to be obtained by employing the optimised setting conditions as follows: a concentration of MTGase of 10 g/kg of surimi at 45°C
for 1 h. All the mathematical models derived for the various responses were found to be a good fit to predict the data. | es |
dc.description.sponsorship | Tunisian Ministry of Higher Education and Scientific Research (MHESR) | es |
dc.description.sponsorship | University of Sevilla, Faculty of Chemistry | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | OMICS International | es |
dc.relation.ispartof | Journal of Food Processing & Technology, 7 (6), 594-. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Microbial transglutaminase | es |
dc.subject | Setting | es |
dc.subject | Sardine surimi | es |
dc.subject | Gelling | es |
dc.subject | Response surface methodology | es |
dc.title | Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Ingeniería Química | es |
dc.relation.publisherversion | https://www.omicsonline.org/open-access/enhancement-of-the-gelling-properties-of-sardine-surimi-withtransglutaminase-and-optimization-of-its-activity-using-response-surfa-2157-7110-1000594.pdf | es |
dc.identifier.doi | 10.4172/2157-7110.1000594 | es |
dc.contributor.group | Universidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponentes | es |
idus.format.extent | 8 p. | es |
dc.journaltitle | Journal of Food Processing & Technology | es |
dc.publication.volumen | 7 | es |
dc.publication.issue | 6 | es |
dc.publication.initialPage | 594 | es |
dc.identifier.sisius | 20960644 | es |
dc.contributor.funder | Tunisian Ministry of Higher Education and Scientific Research (MHESR) | |
dc.contributor.funder | Universidad de Sevilla | |