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...

• Váldodahkki: Mieles Quiñónez, Josselyn Nicole (author)
• Eará dahkkit: Coloma Hurel, José Luis (author)
• Materiálatiipa: article
• Giella: spa
• Almmustuhtton: 2026
• Fáttát: Enzimas alimentarias; aprovechamiento proteico; subproductos marinos; propiedades fisicoquímicas; sostenibilidad alimentaria; Food enzymes; protein utilization; marine by-products; physicochemical properties; food sustainability
• Liŋkkat: https://revistas.uteq.edu.ec/index.php/cyt/article/view/1171