{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,26]],"date-time":"2025-10-26T14:32:32Z","timestamp":1761489152658,"version":"3.38.0"},"reference-count":38,"publisher":"SAGE Publications","issue":"4","license":[{"start":{"date-parts":[[2013,6,10]],"date-time":"2013-06-10T00:00:00Z","timestamp":1370822400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2014,6]]},"abstract":"<jats:p> The potential of using the unwashed mince of farmed meagre as raw material for the preparation of heat-induced gel products was assessed taking into account the effect of age (small size &lt;1\u2009kg meagre vs commercial size &gt;2\u2009kg meagre), lower salt levels (1.0%, w\/w, vs 2.5%, w\/w), and microbial transglutaminase (MTGase) incorporation (0.0%, w\/w, vs 0.5%, w\/w). Heat-induced gel products from &gt;2\u2009kg fish were of superior quality. Salt reduction from 2.5% to 1.0% (w\/w) was detrimental for textural quality, particularly, of gels prepared from &gt;2\u2009kg meagre mince. MTGase addition improved texture. Moreover, MTGase incorporation led to a greater importance of non-covalent hydrophobic bonding. <\/jats:p>","DOI":"10.1177\/1082013213482914","type":"journal-article","created":{"date-parts":[[2013,6,11]],"date-time":"2013-06-11T05:02:33Z","timestamp":1370926953000},"page":"253-263","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":5,"title":["The influence of fish age, salt level, and MTGase addition on the quality of gels prepared from unwashed mince of Farmed Meagre (<i>Argyrosomus regius<\/i>)"],"prefix":"10.1177","volume":"20","author":[{"given":"Carlos","family":"Cardoso","sequence":"first","affiliation":[{"name":"Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal"}]},{"given":"Bernardo","family":"Ribeiro","sequence":"additional","affiliation":[{"name":"Superior Institute of Agronomy, Technical University of Lisbon (ISA\/UTL), Lisbon, Portugal"}]},{"given":"Rog\u00e9rio","family":"Mendes","sequence":"additional","affiliation":[{"name":"Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal"}]}],"member":"179","published-online":{"date-parts":[[2013,6,10]]},"reference":[{"key":"bibr1-1082013213482914","first-page":"2613","volume":"53","author":"Ando H","year":"1989","journal-title":"Agricultural and Biological Chemistry"},{"volume-title":"Official Methods of Analysis of the AOAC","year":"1984","author":"AOAC","key":"bibr2-1082013213482914"},{"key":"bibr3-1082013213482914","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.09.050"},{"key":"bibr4-1082013213482914","unstructured":"Basurco B and Abellan E. 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