Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase: Gelling of crab meat proteins

Crab meat proteins are usually separated from shells after cooking, which induces a thermal coagulum-type aggregation affecting the water-holding capacity and limiting further processing alternatives. This study aimed to evaluate the effect of adding gelatin and microbial transglutaminase (MTgase) o...

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Detalles Bibliográficos
Autores: Cortés Morales, Edgar Alan, Martínez Maldonado, Miguel Ángel, Morales Sánchez, Eduardo, Uresti Marín, Rocío M, Ramírez de León, José Alberto, Velazquez, Gonzalo
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:México
Institución:UNIVERSIDAD DE SONORA
Repositorio:Biotecnia
Idioma:inglés
OAI Identifier:oai:oai.biotecnia.unison.mx:article/2316
Acceso en línea:https://biotecnia.unison.mx/index.php/biotecnia/article/view/2316
Access Level:acceso abierto
Palabra clave:Crab meat
gelatin
microbial transglutaminase
muscle protein
gelling
carne de jaiba
gelatina
transglutaminasa microbiana
proteína muscular
gelificación
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spelling Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase: Gelling of crab meat proteinsPropiedades de gelificación de carne de jaiba (Callinectes sapidus) adicionada con gelatina y transglutaminasa microbiana: Gelificación de proteínas de jaibaCortés Morales, Edgar AlanMartínez Maldonado, Miguel ÁngelMorales Sánchez, EduardoUresti Marín, Rocío MRamírez de León, José AlbertoVelazquez, GonzaloCrab meatgelatinmicrobial transglutaminasemuscle proteingellingcarne de jaibagelatinatransglutaminasa microbianaproteína musculargelificaciónCrab meat proteins are usually separated from shells after cooking, which induces a thermal coagulum-type aggregation affecting the water-holding capacity and limiting further processing alternatives. This study aimed to evaluate the effect of adding gelatin and microbial transglutaminase (MTgase) on the properties of gels obtained from cooked blue crab (Callinectes sapidus) meat. Crab meat was subjected to 3 washing-pressing cycles with cold water using a 3:1 (water:meat) ratio, mixed with 0 to 3 % gelatin and 0.5 % MTgase, stuffed into stainless steel tubes, and cooked by immersing in hot water at 90 ºC for 15 min. Mechanical properties (texture profile analysis, Young modulus, and maximum stress), color, extractable water, and micrograph images (SEM) were obtained. Results showed that gelatin interacted with crab proteins, and MTgase used both proteins as substrates to form a structured network. The mechanical properties of gels depended on the level of gelatin added, with better results at a lower amount. The amount of extracted water was reduced by adding 3 % of gelatin.Las proteínas de la carne de cangrejo generalmente se separan de su caparazón después de la cocción, lo que implica una agregación térmica tipo coágulo, que induce problemas relacionados con su capacidad de retención de agua, lo que limita sus alternativas de procesamiento posteriores. El objetivo de este estudio fue determinar el efecto de la adición de gelatina y transglutaminasa microbiana (MTgasa) sobre las propiedades de geles obtenidos de carne de jaiba azul (Callinectes sapidus) previamente cocida. La carne de jaiba que se sometió a 3 ciclos de lavado-prensado con agua fría, utilizando una relación 3:1 agua-carne y se mezcló con 0 a 3 % de gelatina y 0.5 % de MTgasa, se embutió en tubos de acero inoxidable y se cocieron a 90 ºC durante 15 min en agua caliente. Se determinaron las propiedades mecánicas (análisis del perfil de textura, módulo de Young y tensión máxima), color, agua extraíble e imágenes micrográficas (SEM). Los resultados mostraron que la gelatina interaccionó con las proteínas de la carne de jaiba y la MTgasa utilizó ambas proteínas como sustrato para formar una red estructurada. Las propiedades mecánicas del gel dependieron del nivel de gelatina añadido, con mejores resultados a menor cantidad. La cantidad de agua extraible se redujo mediante la adición de 3 % de gelatina.Universidad de Sonora2024-08-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionOriginal peer-reviewed articlesArtículos originales evaluados por paresimage/jpegapplication/pdftext/htmlhttps://biotecnia.unison.mx/index.php/biotecnia/article/view/231610.18633/biotecnia.v26.2316Biotecnia; Vol. 26 (2024): January - December; 425 - 431Biotecnia; Vol. 26 (2024): Enero - Diciembre; 425 - 4311665-14561665-1456reponame:Biotecniainstname:UNIVERSIDAD DE SONORAinstacron:UNISONenghttps://biotecnia.unison.mx/index.php/biotecnia/article/view/2316/1109https://biotecnia.unison.mx/index.php/biotecnia/article/view/2316/1124https://biotecnia.unison.mx/index.php/biotecnia/article/view/2316/1125Derechos de autor 2023 https://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessoai:oai.biotecnia.unison.mx:article/23162024-08-19T18:52:23Z
dc.title.none.fl_str_mv Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase: Gelling of crab meat proteins
Propiedades de gelificación de carne de jaiba (Callinectes sapidus) adicionada con gelatina y transglutaminasa microbiana: Gelificación de proteínas de jaiba
title Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase: Gelling of crab meat proteins
spellingShingle Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase: Gelling of crab meat proteins
Cortés Morales, Edgar Alan
Crab meat
gelatin
microbial transglutaminase
muscle protein
gelling
carne de jaiba
gelatina
transglutaminasa microbiana
proteína muscular
gelificación
title_short Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase: Gelling of crab meat proteins
title_full Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase: Gelling of crab meat proteins
title_fullStr Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase: Gelling of crab meat proteins
title_full_unstemmed Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase: Gelling of crab meat proteins
title_sort Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase: Gelling of crab meat proteins
dc.creator.none.fl_str_mv Cortés Morales, Edgar Alan
Martínez Maldonado, Miguel Ángel
Morales Sánchez, Eduardo
Uresti Marín, Rocío M
Ramírez de León, José Alberto
Velazquez, Gonzalo
author Cortés Morales, Edgar Alan
author_facet Cortés Morales, Edgar Alan
Martínez Maldonado, Miguel Ángel
Morales Sánchez, Eduardo
Uresti Marín, Rocío M
Ramírez de León, José Alberto
Velazquez, Gonzalo
author_role author
author2 Martínez Maldonado, Miguel Ángel
Morales Sánchez, Eduardo
Uresti Marín, Rocío M
Ramírez de León, José Alberto
Velazquez, Gonzalo
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Crab meat
gelatin
microbial transglutaminase
muscle protein
gelling
carne de jaiba
gelatina
transglutaminasa microbiana
proteína muscular
gelificación
topic Crab meat
gelatin
microbial transglutaminase
muscle protein
gelling
carne de jaiba
gelatina
transglutaminasa microbiana
proteína muscular
gelificación
description Crab meat proteins are usually separated from shells after cooking, which induces a thermal coagulum-type aggregation affecting the water-holding capacity and limiting further processing alternatives. This study aimed to evaluate the effect of adding gelatin and microbial transglutaminase (MTgase) on the properties of gels obtained from cooked blue crab (Callinectes sapidus) meat. Crab meat was subjected to 3 washing-pressing cycles with cold water using a 3:1 (water:meat) ratio, mixed with 0 to 3 % gelatin and 0.5 % MTgase, stuffed into stainless steel tubes, and cooked by immersing in hot water at 90 ºC for 15 min. Mechanical properties (texture profile analysis, Young modulus, and maximum stress), color, extractable water, and micrograph images (SEM) were obtained. Results showed that gelatin interacted with crab proteins, and MTgase used both proteins as substrates to form a structured network. The mechanical properties of gels depended on the level of gelatin added, with better results at a lower amount. The amount of extracted water was reduced by adding 3 % of gelatin.
publishDate 2024
dc.date.none.fl_str_mv 2024-08-15
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Original peer-reviewed articles
Artículos originales evaluados por pares
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://biotecnia.unison.mx/index.php/biotecnia/article/view/2316
10.18633/biotecnia.v26.2316
url https://biotecnia.unison.mx/index.php/biotecnia/article/view/2316
identifier_str_mv 10.18633/biotecnia.v26.2316
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://biotecnia.unison.mx/index.php/biotecnia/article/view/2316/1109
https://biotecnia.unison.mx/index.php/biotecnia/article/view/2316/1124
https://biotecnia.unison.mx/index.php/biotecnia/article/view/2316/1125
dc.rights.none.fl_str_mv Derechos de autor 2023
https://creativecommons.org/licenses/by-nc-sa/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Derechos de autor 2023
https://creativecommons.org/licenses/by-nc-sa/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv image/jpeg
application/pdf
text/html
dc.publisher.none.fl_str_mv Universidad de Sonora
publisher.none.fl_str_mv Universidad de Sonora
dc.source.none.fl_str_mv Biotecnia; Vol. 26 (2024): January - December; 425 - 431
Biotecnia; Vol. 26 (2024): Enero - Diciembre; 425 - 431
1665-1456
1665-1456
reponame:Biotecnia
instname:UNIVERSIDAD DE SONORA
instacron:UNISON
instname_str UNIVERSIDAD DE SONORA
instacron_str UNISON
institution UNISON
reponame_str Biotecnia
collection Biotecnia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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