Improving of Gelling Capacity of Cooked Crab Meat Proteins.

Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and functional properties of gels from washed or unwashed blue crab () meat. Live crabs were obtained from Laguna Madre, Tamaulipas, Mexico, and cooked at 120°C for 20 min before hand-picking the meat from the shell.

Resistance of Mexican fruit fly to quarantine treatments of high hydrostatic pressure combined with heat.

High-pressure processing (HPP) has been proposed as an alternative quarantine method against the Mexican fruit fly Anastrepha ludens Loew (Diptera: Tephritidae), which is one of the most important pests infesting mangoes, citrus, and other fruits in Mexico and other Latin-American countries. However, processing conditions used to destroy eggs and larvae also affect the shelf life of fruits. The objective of this study was to assess the biological viability of A.

Modeling of the hydrolysis of sugar cane bagasse with hydrochloric acid.

Sugar cane bagasse was hydrolyzed under different concentrations of hydrochloric acid (2-6%), reaction times (0-300 min), and temperatures (100-128 degrees C). Sugars obtained (xylose, glucose, arabinose, and glucose) and degradation products (furfural and acetic acid) were determined. Based on the Saeman model and the two-fraction model, kinetic parameters for predicting these compounds in the hydrolysates were developed.