Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …

Seafood products have been one of the main drivers behind the popularity of high‐pressure
processing (HPP) in the food industry owing to a high demand for fresh ready‐to‐eat …

Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …

Following the dietary recommendations for the reduction of salt consumption, the present
study considered several surimi gelation processes and the influence of high pressure …

The texture, yield, and organoleptic properties of comminuted meat products are closely
related to the structure and functionality of myofibrillar proteins (MP). To enhance functional …

Literature on the effects of microbial transglutaminase on various dairy‐based systems is
discussed. Beginning with a short synopsis on the development of microbial …

The effects of high-pressure processing (HPP) on gel properties and water properties of
Nemipterus virgatus (N. virgatus) surimi gel, the correlation among spin–spin relaxation time …

Low-fat protein gels obtained by pressure are softer than those processed by conventional
heat treatment. In this study, microbial transglutaminase (MTGase)(0.3%) was added to …

The application of high pressure for processing fish muscles has showed a great potential
on improving the physicochemical, microbial and sensory quality of fish muscles. High …

Background Consumption of protein-based food products has a key role in the improvement
of human health. The crosslinking agent microbial transglutaminase (mTGase) is an …