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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
Autores:  URAN,Harun
YILMAZ,İsmail
Data:  2018-03-01
Ano:  2018
Palavras-chave:  Transglutaminase
Chicken burger
Quality
Textural properties
Microstructure
Resumo:  Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study the effect of transglutaminase on the quality characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1%) and the other treatments applied in burger production were followed. After the product was formed, it was left in the cold for a while and then analyses were carried out. According to the results, the enzyme contribution did not cause changes in the nutritional items (ash, fat, protein) of the product groups. However, there was a significant decrease in the cooking loss and a significant increase in the texture values in the groups in which the enzyme amount was increased. Although the texture of the products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers compared to the control samples. Scanning Electron Microscopy (SEM) images also supported to the texture values of samples with the increase of cross-linking in microstructure.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100019
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/1678-457x.33816
Formato:  text/html
Fonte:  Food Science and Technology v.38 n.1 2018
Direitos:  info:eu-repo/semantics/openAccess
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