Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels |
| |
Authors: | Raija Lantto Eero Puolanne Kati Katina Markku Niemistö Johanna Buchert Karin Autio |
| |
Affiliation: | 1.VTT,VTT,Finland;2.Helsinki University,Helsinki,Finland;3.The Finnish Meat Research Institute,H?meenlinna,Finland |
| |
Abstract: | The effects of laccase and transglutaminase (TG) on the firmness and weight loss of cooked chicken meat homogenate gels were
investigated at laboratory scale. The salt, trisodium pyrophosphate and meat contents were also used as variables. Laccase
decreased firmness and increased weight loss of phosphate-free, low-meat (65%) and low-salt (1%) gels, although it modified
myosin and troponin T and reacted with isolated myofibrils. By applying both low-salt (1%) and low-phosphate (0.17%) amounts,
gel firmness decreased and weight loss increased (p<0.05) greatly. A high dosage of TG significantly improved (p<0.05) the strength of phosphate-free, low-meat and low-salt homogenate gels compared to the corresponding no-enzyme controls.
TG improved gel firmness of the low-meat homogenate to the level of the homogenate containing 75% meat. Weight loss was increased
significantly (p<0.05) in all cases when the high-TG dosage was used. Enzymes were not capable of improving either texture or water-holding
capacity in the low-salt–low-phosphate system. The firmness and cooking loss of the chicken meat products containing different
amounts of meat, salt and TG were investigated at pilot scale. Under the conditions and dosages used, TG was capable of improving
(p<0.05) firmness of the products without a significant reduction in water-holding capacity. |
| |
Keywords: | Laccase Transglutaminase Chicken myofibril Chicken meat Texture Water-holding capacity |
本文献已被 SpringerLink 等数据库收录! |
|