Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

2014 ◽  
Vol 35 ◽  
pp. 264-269 ◽  
Author(s):  
Miguel A. Martínez ◽  
Verónica Robledo ◽  
Gonzalo Velazquez ◽  
José A. Ramírez ◽  
Manuel Vázquez ◽  
...  
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Microbial Transglutaminase ◽  
Gelling Properties

scholarly journals Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

2016 ◽  
Vol 15 (2) ◽  
pp. 165-170 ◽  
Author(s):  
Verónica Hernández-Robledo ◽  
Miguel Ángel Martínez Maldonado ◽  
Rocío M. Uresti-Marín ◽  
José A. Ramírez ◽  
Gonzalo Velázquez
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Microbial Transglutaminase ◽  
Gelling Properties

Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus)

2018 ◽  
Vol 27 (4) ◽  
pp. 418-429 ◽  
Author(s):  
Miguel Angel Martínez-Maldonado ◽  
José Alberto Ramírez-De León ◽  
Ma. Guadalupe Méndez-Montealvo ◽  
Eduardo Morales-Sánchez ◽  
Gonzalo Velazquez
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Gelling Properties ◽  
Cooking Process

Foraging behavior of an estuarine predator, the blue crab Callinectes sapidus in a patchy environment

Ecography ◽  
2000 ◽  
Vol 23 (1) ◽  
pp. 21-31 ◽  
Author(s):  
Mary E. Clark ◽  
Thomas G. Wolcott ◽  
Donna L. Wolcott ◽  
Anson H. Hines
Keyword(s):  
Foraging Behavior ◽  
Blue Crab ◽  
Callinectes Sapidus ◽  
Patchy Environment
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