The extremely high costs of manufacturing transglutaminase from animal origin (EC 2.3.
2.13) have prompted scientists to search for new sources of this enzyme. Interdisciplinary …

Background Excessive sodium consumption is a major public health concern associated
with chronic diseases. The food industry faces the challenge of developing low-sodium …

The restructuring process offers to fish processors the opportunity to obtain new products,
taking advantage of both low-value fish species and remains from filleting and other …

This study compares the effects of combinations of microbial transglutaminase (TGase) and
various non-meat ingredients (caseinate, KCl and wheat fibre) used as salt replacers, with …

Gels from silver carp (Hypophthalmichthys molitrix) surimi were obtained using microwave
(MW) heating (15W/g power intensity for 20–80s) at different levels of salt (0g/100g …

Our objective was to examine the physico-chemical and sensory attributes of low-sodium
restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers …

Microbial transglutaminase is heavily used in the food processing industries to improve food
qualities. Being a protein's glue, by cross-linking it creates neoepitope complexes that are …

Restructured fish products from the filleting waste from silver carp (Hypophthalmichthys
molitrix) were obtained using sodium caseinate (1%), whey protein concentrate (WPC)(1%) …

Microbial transglutaminase (MTGase), pressure treatment (HP) and a combination of both
treatments were evaluated in the formation of flying fish surimi (FFS) to improve its functional …

Modification of proteins by enzymes such as transglutaminase (TG) has recently become of
great interest to food scientists. TG (EC 2.3. 2.13) catalyses the post‐translational …