Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed.

Autor: Cofrades S; Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), formerly, Instituto del Frío (CSIC), C/ Jose Antonio Novais, 10, 28040 Madrid, Spain. scofrades@if.csic.es, López-López I, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2011 Apr; Vol. 87 (4), pp. 373-80. Date of Electronic Publication: 2010 Nov 25.
DOI: 10.1016/j.meatsci.2010.11.014
Abstrakt: Characteristics of restructured poultry steaks as affected by addition of Sea Spaghetti seaweed (3% dry matter) combined with NaCl reduction and a microbial transgutaminase/caseinate (MTGase/caseinate) system as a cold binding agent were studied during chill storage. The incorporation of Sea Spaghetti caused a slight (P<0.05) increase in purge loss but reduced cooking loss in the products. Addition of MTGase/caseinate did not affect water binding properties. The added seaweed and the MTGase/caseinate system both increased (P<0.05), the Kramer shear force (KSF) of raw products, making them easier to handle. No such effect was observed in cooked products. Products with Sea Spaghetti had higher levels (P<0.05) of total viable counts and lactic acid bacteria, and also higher levels of tyramine and spermidine. All products were judged acceptable by a sensory panel. During chill storage no important changes were found in the target properties due to composition.
(© 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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