Evaluation of transglutaminase on the quality of low-salt chicken meat-balls

The purpose of this study was to examine the effect of different concentrations of crude pig plasma transglutaminase (TGase) at 0, 0.05, 0.1, 0.2, 0.4 and 1.0% on the quality of low-salt chicken meat-balls. Yield, color, gel strength, microstructure and sensory evaluation were measured. The results...

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Bibliographic Details
Published in:Meat science 2000-08, Vol.55 (4), p.427-431
Main Authors: Tseng, Tsai-Fuh, Liu, Deng-Cheng, Chen, Ming-Tsao
Format: Article
Language:English
Subjects:
Biological and medical sciences
Electron microscopy
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
Gels
General aspects
Low salts
Meat and meat product industries
Sensory evaluation
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Summary:The purpose of this study was to examine the effect of different concentrations of crude pig plasma transglutaminase (TGase) at 0, 0.05, 0.1, 0.2, 0.4 and 1.0% on the quality of low-salt chicken meat-balls. Yield, color, gel strength, microstructure and sensory evaluation were measured. The results showed that both the yield and gel strength of the meat-balls increased as TGase supplement increased ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(99)00172-2