Application of microbial transglutaminase in meat foods: A review

Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

(2013) Anna C.V.C.S. Canto et al.   MEAT SCIENCE

The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

(2013) Margit Dall Aaslyng et al.   MEAT SCIENCE

Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase

(2012) Fenghui Zhang et al.   MEAT SCIENCE

Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking

(2011) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking

(2011) Xiang Dong Sun et al.   JOURNAL OF FOOD ENGINEERING

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

(2011) Kathrine Holmgaard Bak et al.   MEAT SCIENCE

Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions

(2011) Geun Pyo Hong et al.   MEAT SCIENCE

Microbial transglutaminase-induced structural and rheological changes of cationic and anionic myofibrillar proteins

(2011) Geun-Pyo Hong et al.   MEAT SCIENCE

Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage

(2010) Helena M. Moreno et al.   Innovative Food Science & Emerging Technologies

Evaluation of transglutaminase and caseinate for a novel formulation of beef patties enriched in healthier lipid and dietary fiber

(2010) Beatriz Martínez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

(2010) S. Cofrades et al.   MEAT SCIENCE

Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage

(2009) Helena M. Moreno et al.   FOOD CHEMISTRY

Effects of microbial transglutaminase and sodium alginate on cold-set gelation of porcine myofibrillar protein with various salt levels

(2009) Geun Pyo Hong et al.   FOOD HYDROCOLLOIDS

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

(2009) E. Fulladosa et al.   MEAT SCIENCE

Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef

(2009) Abdulatef Mrghni Ahhmed et al.   MEAT SCIENCE

Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

(2009) M.D. Romero de Ávila et al.   MEAT SCIENCE

Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking

(2008) Abdulatef Mrghni Ahhmed et al.   FOOD CHEMISTRY

EFFECT OF SETTING CONDITIONS USING MICROBIAL TRANSGLUTAMINASE DURING OBTENTION OF BEEF GELS

(2008) MARTÍN CASTRO-BRIONES et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation

(2008) Koo B. Chin et al.   MEAT SCIENCE

The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart

(2007) Aurelia Ionescu et al.   MEAT SCIENCE