Transglutaminase effects on gelation capacity of thermally induced beef protein gels

Dondero, M.; Figueroa, Valeria; Morales, Ximena Ochoa; Curotto, E.

doi:10.1016/j.foodchem.2005.08.022

Cited by 61 publications

(45 citation statements)

References 30 publications

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“…The enzyme is administered at low temperature (10 °C) conditions as well as high temperature (40-50 °C) conditions to provide the standards for good quality meat products. Studies showed that TGase supplementation increased gel strength in meat products and had positive effect on the development of product characteristics (Tseng et al, 2000;Serrano et al, 2004;Dondero et al, 2006;Jongjareonrak et al, 2006;Trespalacios & Pla, 2007;Baytar, 2010;Uran et al, 2013).…”

Section: A Research On Determination Of Quality Characteristics Of Chmentioning

confidence: 99%

A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation

Uran

Yılmaz

2017

Food Sci. Technol

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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.Keywords: transglutaminase; chicken burger; quality; textural properties; microstructure.Practical Application: The transglutaminase enzyme is able to reduce cooking loss by improving the textural properties of chicken burgers.

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Section: A Research On Determination Of Quality Characteristics Of Chmentioning

confidence: 99%

A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation

Uran

Yılmaz

2017

Food Sci. Technol

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“…Pek çok durumda enzimin düşük sıcaklıkta (10°C) kullanılabildiği durumların yanı sıra, daha iyi ürün karakteristikleri sağlamak amacıyla yüksek sıcaklıklarda (40-50°C) kullanıldığı durumlar da bulunmaktadır. Yapılan birçok araştırma, TGaz ilavesi ile et ürünlerinde jel kuvvetinin artış gösterdiğini ve karakteristik özelliklerin olumlu yönde geliştiği kaydedilmiştir [8][9][10][11][12] .…”

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Transglutaminaz Enziminin Tavuk Köftesinin Kalite Özelliklerine Etkisi

Uran

Aksu²,

Yılmaz³

et al. 2013

Kafkas Univ Vet Fak Derg

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ÖzetTransglutaminaz enzimi katılarak işlenmiş gıdaların, başta tekstür olmak üzere çeşitli kalite özelliklerinde gelişmeler olduğu farklı kaynaklarda belirtilmektedir. Bu çalışmada, tavuk göğüs etinden köfte üretimi yapılmıştır. Yapılan köfteler biri kontrol olmak üzere üç gruba ayrılmıştır. 1. grup kontrol grubu olup, enzim kullanılmamıştır. 2. grup köftelerde %0.5, 3. grup köftelerde ise %1 enzim ilavesi yapılmıştır. Bu köftelerin fiziksel, kimyasal ve duyusal özelliklerinin belirlenmesi amacıyla analizler yürütülmüştür. Bulgulara göre, enzim ilave edilen ve edilmeyen köftelerde kül, yağ, protein miktarı, renk özellikleri (L, a, b değerleri) ve duyusal açıdan farklılık olmadığı (P>0.05); %1 enzim ilavesi yapılan köftelerde, diğer köftelere göre kurumadde miktarının yükseldiği (P<0.05) ve enzim katkılı köftelerde kontrol grubuna göre pH değerinde düşme olduğu (P<0.05) saptanmıştır. Bununla birlikte enzim katkısının köftelerde pişirme kaybını azalttığı (P<0.05) tespit edilmiştir. Ayrıca, köftelerde yapılan tekstür analizi sonuçlarına göre, enzim katkısının köftelerin tekstürünü önemli ölçüde arttırdığı (P<0.01) gözlenmiştir. Anahtar sözcükler: Transglutaminaz, Tavuk köftesi, Kalite Effect of Transglutaminase on the Quality Properties of Chicken Breast Patties SummaryTransglutaminase enzyme is known to improve the textural and several other quality properties of food. In this study, patties were produced from chicken breast and dividend into three groups. The first group was not treated by transglutaminase and called as control samples. The second and third group patty samples were treated by 0.5% and 1% transglutaminase, respestively. Physical, chemical and sensory properties of the control and transglutaminase treated patty samples were studied.The transglutaminase treatment did not significantly affect the ash, lipid, protein content, colour properties (L, a, b values) and sensory properties of chicken breast patties compared to the control samples (P>0.05). However, dry matter content of the 1% enzyme treated samples was significantly (P<0.05) higher than the control and 0.5% transglutaminase treated samples. On the other hand, the pH of enzyme treated patties was found to be lower than the control samples. In addition, the transglutaminase treatments were significantly (P<0.05) effective in reducing the cooking loss and significantly improved the textural properties of the chicken breast patties (P<0.01).

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“…Strengthening this interaction, using for example transglutaminase (e.g. Dondero et al, 2006), will direct the energy flow from fracture to storage and gels will become less spreadable and more crumbly. Sala and co-workers (2008) showed that by modulating the interaction between a filler (like a fat-particle) and the protein matrix the texture of these protein gels could be strongly affected.…”

Section: Texturementioning

confidence: 99%