publication . Doctoral thesis . 2007

Gelificación de productos avícolas por alta presión isostática actividad sinérgica de la transglutaminasa microbiana /

Trespalacios Sosa, María del Pilar; Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments;
Open Access Spanish; Castilian
  • Published: 25 Jul 2007
  • Publisher: Bellaterra : Universitat Autònoma de Barcelona,
  • Country: Spain
Abstract
Chicken meat and eggs constitute excellent commodities to develop new high value foods. The main objective of this study was to apply the effects of high isostatic pressure on the macromolecules of these raw materials in order to obtain a model gel, with high protein content, low fat, low salt and low-phosphates, which work as initial point for developing diverse foods. Moreover, to improve the gels characteristics by means of high pressure and microbial transglutaminase to the meat pastes. Albumen as fat replacement was added to the chicken meat in different proportions (0 to 20%), egg yolk (10%) and transglutaminase (0.3%), the salt content was diminished to 1...
Subjects
free text keywords: Carn d'aviram Tractament, Alta pressió (Tecnologia), Gelificación, Transglutaminasa, Alta presión, Ciències de la Salut, 637
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publication . Doctoral thesis . 2007

Gelificación de productos avícolas por alta presión isostática actividad sinérgica de la transglutaminasa microbiana /

Trespalacios Sosa, María del Pilar; Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments;