Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat |
| |
Authors: | Jerzy Stangierski Hanna Maria Baranowska Ryszard Rezler Jacek Kijowski |
| |
Affiliation: | aDepartment of Food Quality Management, The August Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624 Poznań, Poland;bDepartment of Physics, The August Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624 Poznań, Poland |
| |
Abstract: | Studies were conducted on a protein preparation obtained from washed mechanically recovered poultry meat (MRPM). The effect of addition of 3 g/kg microbial transglutaminase (MTG) to poultry meat protein was evaluated in terms of texture changes by dynamic mechanical analysis (DMA) and nuclear magnetic resonance (NMR) to determine water content in the preparation and its effect on protein. Samples with the addition of MTG were pre-incubated at 5–6 °C for 1.5, 3, 4.5, 6, 7.5, 9 and 24 h. The largest changes for both texture parameters and rheological properties were observed in the interval of approx. 4–7 h incubation. The protein preparation with the enzyme added had significantly higher values of the moduli of elasticity (G1) and losses (G2) in comparison to the control system. Samples with the addition of MTG also showed a higher water-binding capacity. From the NMR studies it was found that the greatest amount of water was bound by protein in the period of approx. 2.5–5 h incubation. After that time an increase was found in the amount of free water in the sample, which suggests that it was displaced from the system by stronger protein–protein bonds. |
| |
Keywords: | Mechanically recovered poultry meat Poultry surimi Transglutaminase Dynamic mechanical analysis Nuclear magnetic resonance |
本文献已被 ScienceDirect 等数据库收录! |
|