Effect of transglutaminase addition on properties of chicken batters with decreased amount of sodium chloride

• Published in: Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria (Poland) no. 246
• Main Authors: Arciszewska, A, Cegielka, A, Mroczek, J, Zieba, A
• Format: Journal Article
• Language: Polish
• Published: 2005
• Subjects: ADDITIF ALIMENTAIRE; ADITIVOS ALIMENTARIOS; ALIMENT TRANSFORME; ALIMENTACION HUMANA; ALIMENTATION HUMAINE; ALIMENTOS PROCESADOS; CARNE DE POLLO; CHICKEN MEAT; CHLORURE DE SODIUM; CLORURO SODICO; COCCION; COLOR; COLOUR; COOKING; COULEUR; CUISSON; ENZIMAS; ENZYME; ENZYMES; EXPERIMENTACION; EXPERIMENTATION; FOOD ADDITIVES; http://www.fao.org/aos/agrovoc#c_15615; http://www.fao.org/aos/agrovoc#c_15895; http://www.fao.org/aos/agrovoc#c_1773; http://www.fao.org/aos/agrovoc#c_1851; http://www.fao.org/aos/agrovoc#c_24000; http://www.fao.org/aos/agrovoc#c_2603; http://www.fao.org/aos/agrovoc#c_2758; http://www.fao.org/aos/agrovoc#c_27933; http://www.fao.org/aos/agrovoc#c_28228; http://www.fao.org/aos/agrovoc#c_3011; http://www.fao.org/aos/agrovoc#c_6196; http://www.fao.org/aos/agrovoc#c_7146; HUMAN FEEDING; HUMAN NUTRITION; MEAT TEXTURE; NUTRICION HUMANA; NUTRITION HUMAINE; PERDIDAS POR PROCESAMIENTO; PERTE AU COURS DU TRAITEMENT; PROCESSED FOODS; PROCESSING LOSSES; SODIUM CHLORIDE; TEXTURA DE LA CARNE; TEXTURE DE LA VIANDE; VIANDE DE POULET
• ISSN: 1643-7683

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