PMID- 34660655
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20211022
IS  - 2296-861X (Print)
IS  - 2296-861X (Electronic)
IS  - 2296-861X (Linking)
VI  - 8
DP  - 2021
TI  - Improving of Gelling Capacity of Cooked Crab Meat Proteins.
PG  - 675362
LID - 10.3389/fnut.2021.675362 [doi]
LID - 675362
AB  - Cooked crab meat subjected to a cutting process can aggregate again, forming weak 
      gels. The objective of this work was to determine the effect of two mixing 
      methods, combined with the addition of the microbial enzyme TGase (MTGase) on the 
      mechanical and functional properties of gels from washed or unwashed blue crab 
      (Callinectes sapidus) meat. Live crabs were obtained from Laguna Madre, 
      Tamaulipas, Mexico, and cooked at 120 degrees C for 20 min before hand-picking the meat 
      from the shell. Cooked meat was processed by mixing and cut at temperatures of 25 
      or 60 degrees C, without (control) or 0.5% of MTGase. Then cooked at 90 degrees C for 15 min. 
      Changes in texture profile analysis, percentage of extractable water, and color 
      were evaluated. The mixing method at 60 degrees C allowed increasing the textural 
      properties of the gels, and the addition of MTGase significantly improved the 
      mechanical properties. The results allowed stablishing a viable technique to 
      obtain restructured gels from cooked crab meat with no need to extract the 
      soluble compounds responsible for their distinctive odor and taste which often 
      affect the mechanical properties.
CI  - Copyright (c) 2021 Trejo-Diaz, Martinez-Maldonado, Uresti-Marin, Velazquez and 
      Ramirez.
FAU - Trejo-Diaz, Gabriela Nallely
AU  - Trejo-Diaz GN
AD  - Unidad Academica de Trabajo Social y Ciencias para las Humanidades, Universidad 
      Autonoma de Tamaulipas, Ciudad Vic, Mexico.
AD  - Facultad de Nutricion, Universidad de Ciencias y Artes de Chiapas, Tuxtla 
      Gutierrez, Mexico.
FAU - Martinez-Maldonado, Miguel Angel
AU  - Martinez-Maldonado MA
AD  - Centro de Fisica Aplicada y Tecnologia Avanzada, Universidad Nacional Autonoma de 
      Mexico, Queretaro, Mexico.
FAU - Uresti-Marin, Rocio M
AU  - Uresti-Marin RM
AD  - Unidad Academica de Trabajo Social y Ciencias para las Humanidades, Universidad 
      Autonoma de Tamaulipas, Ciudad Vic, Mexico.
FAU - Velazquez, Gonzalo
AU  - Velazquez G
AD  - Instituto Politecnico Nacional-Centro de Investigacion en Ciencia Aplicada y 
      Tecnologia Avanzada, Unidad Queretaro, Queretaro, Mexico.
FAU - Ramirez, Jose Alberto
AU  - Ramirez JA
AD  - Unidad Academica de Trabajo Social y Ciencias para las Humanidades, Universidad 
      Autonoma de Tamaulipas, Ciudad Vic, Mexico.
LA  - eng
PT  - Journal Article
DEP - 20210930
PL  - Switzerland
TA  - Front Nutr
JT  - Frontiers in nutrition
JID - 101642264
PMC - PMC8514771
OTO - NOTNLM
OT  - crab meat
OT  - cutting
OT  - gelling
OT  - microbial transglutaminase
OT  - mixing
COIS- The authors declare that the research was conducted in the absence of any 
      commercial or financial relationships that could be construed as a potential 
      conflict of interest.
EDAT- 2021/10/19 06:00
MHDA- 2021/10/19 06:01
PMCR- 2021/01/01
CRDT- 2021/10/18 09:08
PHST- 2021/03/03 00:00 [received]
PHST- 2021/07/02 00:00 [accepted]
PHST- 2021/10/18 09:08 [entrez]
PHST- 2021/10/19 06:00 [pubmed]
PHST- 2021/10/19 06:01 [medline]
PHST- 2021/01/01 00:00 [pmc-release]
AID - 10.3389/fnut.2021.675362 [doi]
PST - epublish
SO  - Front Nutr. 2021 Sep 30;8:675362. doi: 10.3389/fnut.2021.675362. eCollection 
      2021.