Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage

被引：33

作者：

Carballo, J ^{[1
]}

Ayo, J ^{[1
]}

Colmenero, FJ ^{[1
]}

机构：

[1] CSIC, Inst Frio, Madrid 28040, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2006年 / 39卷 / 06期

关键词：

pork; chicken; lamb; meat batters; microbial transglutaminase; caseinate; physicochemical characteristics;

D O I：

10.1016/j.lwt.2005.03.020

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of microbial transglutaminase/sodium caseinate (MTG/C) systems on meat batter characteristics (water binding and textural properties of raw and cooked products) was Studied in the presence of NaCl (1.5 g/ 100 g) and sodium tripolyphosphate (0.5 g/100 g), and storage time (96 h at 3 degrees C) for three meat species (pork, chicken, lamb). Samples prepared from pork and lamb with only MTG/C (no salts) had the highest cooking loss (CL) values, about 23 and 29 g/100 g, respectively; for chicken, the CL was less than 13g/100g. Hardness (Hd) and chewiness (Cw) generally tended to be higher in cooked samples containing MTG/C than in samples containing only salts. Products combining salts and MTG/C had higher (P < 0.05) Hd and Cw. The efficiency of the MTG/C system as a texture conditioner of cooked products varied with the meat source. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：692 / 699

页数：8

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