Effect of microbial transglutaminase (Streptomyces mobaraensis) on the restructuring of cooked tuna (Thunnus albacares) fragments

Industrial fish processing, especially tuna, generates large volumes of by-products such as meat fragments which, despite their high nutritional value, present technological limitations for optimal utilization. This study evaluated the use of microbial transglutaminase as a restructuring agent to im...

• Main Author: Mieles Quiñónez, Josselyn Nicole (author)
• Other Authors: Coloma Hurel, José Luis (author)
• Format: article
• Language: spa
• Published: 2026
• Subjects: Enzimas alimentarias; aprovechamiento proteico; subproductos marinos; propiedades fisicoquímicas; sostenibilidad alimentaria; Food enzymes; protein utilization; marine by-products; physicochemical properties; food sustainability
• Online Access: https://revistas.uteq.edu.ec/index.php/cyt/article/view/1171