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

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

Povzetek

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.

Ključne besede

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

Podatki

Jezik:	Angleški jezik
Leto izida:	2021
Tipologija:	1.01 - Izvirni znanstveni članek
Organizacija:	UL BF - Biotehniška fakulteta
UDK:	636.5:637.5
COBISS:	75993091
ISSN:	2076-2615
Št. ogledov:	111
Št. prenosov:	31
Ocena:	0 (0 glasov)
Metapodatki:

Ostali podatki

Sekundarni jezik:	Slovenski jezik
Sekundarne ključne besede:	perutnina;kokoši;meso;kakovost;encimi;transglutaminaze;senzorične lastnosti;fizikalno-kemijske lastnosti;
Vrsta dela (COBISS):	Članek v reviji
Strani:	str. 1-8, 2641
Letnik:	ǂVol. ǂ11
Zvezek:	ǂno.ǂ9
Čas izdaje:	2021
DOI:	10.3390/ani11092641
ID:	15023694