<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-7858</journal-id>
<journal-title><![CDATA[CienciaUAT]]></journal-title>
<abbrev-journal-title><![CDATA[CienciaUAT]]></abbrev-journal-title>
<issn>2007-7858</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Tamaulipas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-78582015000200093</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la transglutaminasa microbiana sobre las propiedades mecánicas de geles de carne de jaiba cocida]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Robledo]]></surname>
<given-names><![CDATA[Verónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Uresti-Marín]]></surname>
<given-names><![CDATA[Rocío M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Maldonado]]></surname>
<given-names><![CDATA[Miguel Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velazquez]]></surname>
<given-names><![CDATA[Gonzalo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Tamaulipas Dirección General de Innovación Tecnológica ]]></institution>
<addr-line><![CDATA[Ciudad Victoria Tamaulipas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico Nacional CICATA ]]></institution>
<addr-line><![CDATA[Santiago de Querétaro Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Sociedad Mexicana de Nutrición y Tecnología de Alimentos  ]]></institution>
<addr-line><![CDATA[Reynosa Tamaulipas]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2015</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2015</year>
</pub-date>
<volume>10</volume>
<numero>1</numero>
<fpage>93</fpage>
<lpage>103</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-78582015000200093&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-78582015000200093&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-78582015000200093&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La carne de jaiba cocida sometida a un ciclo de tres lavados puede gelificar, produciendo geles débiles. La adición de transglutaminasa (TGasa) microbiana puede mejorar las propiedades mecánicas de estos geles. El objetivo del presente trabajo fue determinar si la aplicación de un solo ciclo de lavado, combinado con la adición de la enzima TGasa microbiana, mejora las propiedades mecánicas de los geles de jaiba. La jaiba azul (Callinectes sapidus) se obtuvo de la Laguna Madre, Tamaulipas, México y se coció a 120 °C por 20 min para separar manualmente la carne del exoesqueleto. La carne cocida se homogenizó en una cortadora de carne y se mezcló con 0 (control), 0.5 % y 1 % de TGasa microbiana. Posteriormente, se introdujo en tubos de acero inoxidable y se incubó a 40 °C por 30 min antes de cocerla a 90 °C por 15 min. También se obtuvieron geles mediante la cocción directa a 90 °C por 15 min, sin incubación previa. Se evaluaron los cambios en el análisis del perfil de textura (APT) de los geles obtenidos. El empleo de un solo ciclo de lavado de la carne de jaiba fue suficiente para mejorar las propiedades mecánicas de los geles de jaiba y la adición de TGasa microbiana incrementó esas propiedades, especialmente cuando los geles se incubaron a 40 °C antes de cocerlos a 90 °C. Los resultados obtenidos indicaron que es factible obtener productos reestructurados a partir de carne de jaiba previamente cocida, si se emplea un solo ciclo de lavado y se adiciona la enzima TGasa microbiana.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Cooked crabmeat has been reported to produce weak gels after a three-cycle washing process. Adding microbial transglutaminase (MTGase) can improve the mechanical properties in these gels. The objective of this work was to determine if a single washing treatment combined with adding of MTGase could improve the mechanical properties of crabmeat gels. Blue crabs (Callinectes sapidus) were obtained from Laguna Madre Tamaulipas, México and cooked at 120 °C for 20 min to separate the cooked meat from the shell. Cooked meat was homogenized in a cutter with 0 (control), 0.5 % and 1 % MTGase and stuffed in stainless steel tubes and incubated at 40 °C for 30 min before cooking at 90 °C for 15 min. Gels were also obtained by cooking directly at 90 °C for 15 min without previous incubation. Changes on the texture profile analysis were evaluated. The single washing step was enough to improve the mechanical properties of the crabmeat gels and MTGase improved such properties especially when gels were incubated to 40 °C previous to their cooking at 90 °C. The results obtained indicate that it is feasible to produce restructured products from cooked crabmeat by reducing the number of washing cycles if MTGase is added.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[carne de jaiba]]></kwd>
<kwd lng="es"><![CDATA[transglutaminasa microbiana]]></kwd>
<kwd lng="es"><![CDATA[tratamiento de lavado]]></kwd>
<kwd lng="es"><![CDATA[gelificación]]></kwd>
<kwd lng="en"><![CDATA[crabmeat]]></kwd>
<kwd lng="en"><![CDATA[microbial transglutaminase]]></kwd>
<kwd lng="en"><![CDATA[washing treatment]]></kwd>
<kwd lng="en"><![CDATA[gelling]]></kwd>
</kwd-group>
</article-meta>
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