<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562024000100148</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v26.2316</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Gelling properties of blue crab ( Callinectes sapidus) meat added with gelatin and microbial transglutaminase]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades de gelificación de carne de jaiba (Callinectes sapidus) adicionada con gelatina y transglutaminasa microbiana]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cortés Morales]]></surname>
<given-names><![CDATA[Edgar Alan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</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[Morales Sánchez]]></surname>
<given-names><![CDATA[Eduardo]]></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"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez de León]]></surname>
<given-names><![CDATA[José Alberto]]></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"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico Nacional CICATA ]]></institution>
<addr-line><![CDATA[Querétaro ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Tecnológico Nacional de México ITS Huichapán ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Tamaulipas Unidad Académica de Trabajo Social y Ciencias para las Humanidades ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562024000100148&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562024000100148&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562024000100148&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen 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.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[crab meat]]></kwd>
<kwd lng="en"><![CDATA[gelatin]]></kwd>
<kwd lng="en"><![CDATA[microbial transglutaminase]]></kwd>
<kwd lng="en"><![CDATA[muscle protein]]></kwd>
<kwd lng="en"><![CDATA[gelation]]></kwd>
<kwd lng="es"><![CDATA[carne de jaiba]]></kwd>
<kwd lng="es"><![CDATA[gelatina]]></kwd>
<kwd lng="es"><![CDATA[transglutaminasa microbiana proteína muscular]]></kwd>
<kwd lng="es"><![CDATA[gelificación]]></kwd>
</kwd-group>
</article-meta>
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