Because of their protein cross-linking properties, transglutaminases are widely used in
several industrial processes, including the food and pharmaceutical industries …

The glue of proteins, microbial transglutaminase (MTG) has been adopted in the food
processing industries for its broad enzymatic action. Microorganisms such as …

In this paper, the effects of different microbial transglutaminase (mTGase) treatments (0–
0.5% w/w) on the structural and functional characteristics of frozen shrimp (Litopenaeus …

This study was designed to determine the effect of fishmeal (FM) replacement with soybean
meal (SBM) in the diet of tilapia (Oreochromis niloticus). Growth, digestive enzyme activity …

The present study investigated the effect of the enzymes papain (0.2%) and microbial
transglutaminase (MTG)(1%) on the texture properties of beef and chicken burgers to …

Fish fillets are extremely perishable in refrigerated conditions, so the use of technology is
necessary to extend its shelf life. The present work aimed at evaluating high pressure …

This study focuses on developing a fried fish cake prototype with improved quality and
extended shelf-life, enabling room-temperature distribution through an innovative high …

Both the worldwide demand for fish and aquaculture production have increased.
Nevertheless, an extensive amount of fish production is destined for animal feed. Fish …

Transglutaminase (TGase) is widely applied in the meat industry, and mixing of meat from
various sources is an efficient way to enhance the quality of meat products. In this study …

Abstract Effects of high‐pressure treatment combined with microbial transglutaminase
(MTGase) on the physicochemical properties of greater lizardfish surimi gels were …