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Emulsion Stability and Water Uptake Ability of Chicken Breast Muscle Proteins as Affected by Microbial Transglutaminase
Author(s) -
RuizCarrascal J.,
Regenstein J.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10668.x
Subject(s) - creaming , emulsion , tissue transglutaminase , chemistry , food science , incubation , chromatography , chicken breast , biochemistry , enzyme
Using response surface methodology, the effect of microbial transglutaminase (TG) concentration and incubation time (IT) after emulsification, but before creaming, on the functional properties of chicken meat proteins was examined. TG improved the stability of emulsions (ES) made with a high‐salt chicken meat protein extract, although TG did not significantly affect the amount of protein incorporated into the emulsion cream layer. IT significantly enhanced ES when incubated at 40 °C, but not at 4 °C. TG increased the water uptake ability (WUA) of both chicken muscle and chicken muscle protein extract incubated at 40 °C and 4 °C. Similarly, TG increased the protein and water content of the pellet formed in the WUA test. TG therefore appears to be a useful method to enhance the stability and yield of meat batters.