The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs
| Autor: | Mustafa Karakaya, Ali Samet Babaoğlu, Nuran Erdem, Hatice Berna Poçan |
|---|---|
| Přispěvatelé: | Güzelyurt Meslek Yüksekokulu |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Sensory Analysis
biology Chemistry Tissue transglutaminase General Chemical Engineering media_common.quotation_subject food and beverages Textures General Chemistry Texture profile analysis biology.protein Animals Quality (business) Food science Scanning Electron Microscopy Beef Thermal Processing (foods) Food Science media_common |
| Popis: | The purpose of this study was to determine the effect of different levels of transglutaminase at 0.0%, 0.5%, and 1.0% on the quality of beef, chicken, and turkey meatballs. Cooking loss, color (L*, a*, and b* values), texture profile (TPA), microstructure (Scanning Electron Microscope), and sensory analysis were performed. Addition of transglutaminase enzyme did not affect the color parameters of meatball samples (p >.05). Transglutaminase decreased the cooking loss of meatball samples (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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