Physicochemical and sensory attributes of intact and restructured chicken breast meat supplemented with transglutaminase

Ana Kaić (Author), Zlatko Janječić (Author), Silvester Žgur (Author), Monika Šikić (Author), Klemen Potočnik (Author)

Abstract

Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positive effect on the texture of the meat product. This study aimed to investigate the physicochemical and sensory attributes of intact and restructured chicken meat supplemented with different TG proportions. The study was conducted on chicken breast meat samples (n = 40) originating from the line Ross 308. The intact samples were separated from the pectoralis major muscle, whereas the rest of the breast meat was ground, divided into equal parts, and supplemented with TG (0.2%; 0.4%; 0.6%; 0.8%; 1%). The intact meat had the highest cooking loss (19.84) when compared to 0.2% (15.51), 0.4% (15.04), 0.6% (14.95), 0.8% (14.95), and 1% (15.79) TG-supplemented meat. The intact meat had greater shear force (16.90) than 0.2% (5.16), 0.4% (5.39), 0.6% (5.16), 0.8% (5.98), and 1% (6.92) TG supplemented meat. There was no difference between intact meat and TG-supplemented meat in color, taste, odor, texture, and overall acceptability (p > 0.05). Therefore, TG supplementation can be used in improving yield and texture of minced chicken meat.

Keywords

perutnina;kokoši;meso;kakovost;encimi;transglutaminaze;senzorične lastnosti;fizikalno kemijske lastnosti;

Data

Language:	English
Year of publishing:	2021
Typology:	1.01 - Original Scientific Article
Organization:	UL BF - Biotechnical Faculty
UDC:	636.5:637.5
COBISS:	75993091
ISSN:	2076-2615
Views:	111
Downloads:	31
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	Slovenian
Secondary keywords:	perutnina;kokoši;meso;kakovost;encimi;transglutaminaze;senzorične lastnosti;fizikalno-kemijske lastnosti;
Type (COBISS):	Article
Pages:	str. 1-8, 2641
Volume:	ǂVol. ǂ11
Issue:	ǂno.ǂ9
Chronology:	2021
DOI:	10.3390/ani11092641
ID:	15023694