Effect of transglutaminase addition on properties of chicken batters with decreased amount of sodium chloride
Effect of transglutaminase (ACTIVA WM commercial preperate, 0.3 percent) and sodium chloride (1.5 and 2.5 percent) addition on properties of chicken thigh batters was studied. Transglutaminase slightly decreased cooking loss of incurred batters. Cooking loss was affected mainly by NaCl (both at the...
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Published in | Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria (Poland) no. 246 |
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Main Authors | , , , |
Format | Journal Article |
Language | Polish |
Published |
2005
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Subjects | |
Online Access | Get more information |
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Summary: | Effect of transglutaminase (ACTIVA WM commercial preperate, 0.3 percent) and sodium chloride (1.5 and 2.5 percent) addition on properties of chicken thigh batters was studied. Transglutaminase slightly decreased cooking loss of incurred batters. Cooking loss was affected mainly by NaCl (both at the level 2.5 and 1.5 percent). Sodium chloride brought about also increase of penetration force. In the case of meat better texture interaction was observed between NaCl and TG. Curing of meat was the main factor, which affect colour values of model batters. The enzyme addition had no influence on colour. Sodium chloride was the main ingredient limiting cooking losses |
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Bibliography: | Q05 2006001052 |
ISSN: | 1643-7683 |