Evaluation of transglutaminase on the quality of low-salt chicken meat-balls

被引：109

作者：

Tseng, TF

Liu, DC

Chen, MT

机构：

[1] Natl Chung Hsing Univ, Dept Anim Sci, Taichung 40227, Taiwan

[2] Natl Chia Yi Inst Technol, Dept Anim Sci, Chiayi 60083, Taiwan

来源：

MEAT SCIENCE | 2000年 / 55卷 / 04期

关键词：

electron microscopy; gels; sensory evaluation; low salts;

D O I：

10.1016/S0309-1740(99)00172-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this study was to examine the effect of different concentrations of crude pig plasma transglutaminase (TGase) at 0, 0.05, 0.1, 0.2, 0.4 and 1.0% on the quality of low-salt chicken meat-balls. Yield, color, gel strength, microstructure and sensory evaluation were measured. The results showed that both the yield and gel strength of the meat-balls increased as TGase supplement increased (P < 0.05) without any obvious effect on color. Scanning electron microscopy (SEM) indicated firmer and more regular gel structures with increasing TGase addition. Texture, juiciness and overall acceptability as judged by sensory evaluation were not statistically affected until the level of TGase reached 1.0% (P < 0.05). (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：427 / 431

页数：5

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