Evaluation of transglutaminase on the quality of low-salt chicken meat-balls
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...
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| Veröffentlicht in: | Meat science 2000-08, Vol.55 (4), p.427-431 |
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| creator | Tseng, Tsai-Fuh Liu, Deng-Cheng Chen, Ming-Tsao |
| description | 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 (
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| doi_str_mv | 10.1016/S0309-1740(99)00172-2 |
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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% (
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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).</description><subject>Biological and medical sciences</subject><subject>Electron microscopy</subject><subject>Food additives</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gels</subject><subject>General aspects</subject><subject>Low salts</subject><subject>Meat and meat product industries</subject><subject>Sensory evaluation</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><recordid>eNqFkE1P3DAQhq2qqGxpf0JRDpUoh7T-ShyfEEK0IK3UQ9uzNbHHxcVJIHZA_Hu87BaOnEYaPe98PIR8YvQro6z99osKqmumJP2i9TGlTPGavyEr1ilRSya6t2T1jOyT9yn9o4USvHtH9jmnLWtUsyLr8zuIC-QwjdXkqzzDmP7GJcMQRkhYlXa-wup2gRjywwaJ032dIObKXgV7jWM1IOS6hxjTB7LnISb8uKsH5M_3899nF_X654_Ls9N1bYVmuZZNq5iUjCnPyz3UK4fYMq-9BNEp1yvldO-0FA6ckMAUdrxximvZO-ReHJCj7dybebpdMGUzhGQxRhhxWpLRlHeMS90UstmSdp5SmtGbmzkMMD8YRs3Go3nyaDaSjNbmyaPhJXe427D0A7rn1H9xBfi8AyBZiL54syG9TC-PinaDnWwxLDruAs4m2YCjRRdmtNm4KbxyySOOrI6W</recordid><startdate>20000801</startdate><enddate>20000801</enddate><creator>Tseng, Tsai-Fuh</creator><creator>Liu, Deng-Cheng</creator><creator>Chen, Ming-Tsao</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20000801</creationdate><title>Evaluation of transglutaminase on the quality of low-salt chicken meat-balls</title><author>Tseng, Tsai-Fuh ; Liu, Deng-Cheng ; Chen, Ming-Tsao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c391t-4567144117f23280f7dee61f9f4a387db77d9bd943dad34a17e825d7294bde2f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Biological and medical sciences</topic><topic>Electron microscopy</topic><topic>Food additives</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gels</topic><topic>General aspects</topic><topic>Low salts</topic><topic>Meat and meat product industries</topic><topic>Sensory evaluation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tseng, Tsai-Fuh</creatorcontrib><creatorcontrib>Liu, Deng-Cheng</creatorcontrib><creatorcontrib>Chen, Ming-Tsao</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tseng, Tsai-Fuh</au><au>Liu, Deng-Cheng</au><au>Chen, Ming-Tsao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of transglutaminase on the quality of low-salt chicken meat-balls</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2000-08-01</date><risdate>2000</risdate><volume>55</volume><issue>4</issue><spage>427</spage><epage>431</epage><pages>427-431</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>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% (
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences Electron microscopy Food additives Food industries Fundamental and applied biological sciences. Psychology Gels General aspects Low salts Meat and meat product industries Sensory evaluation |
| title | Evaluation of transglutaminase on the quality of low-salt chicken meat-balls |
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