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

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...