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A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation Ciênc. Tecnol. Aliment.
URAN,Harun; YILMAZ,İsmail.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Transglutaminase; Chicken burger; Quality; Textural properties; Microstructure.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100019
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