Physicochemical and sensory attributes of intact and restructured chicken breast meat supplemented with transglutaminase

Kaić, Ana (author), Janječić, Zlatko (author), Žgur, Silvester (author), Šikić, Monika (author), Potočnik, Klemen (author)

Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positive effect on the texture of the meat product. This study aimed to investigate the physicochemical and sensory attributes of intact and restructured chicken meat supplemented with different TG proportions. The study was conducted on chicken breast meat samples (n = 40) originating from the line Ross 308. The intact samples were separated from the pectoralis major muscle, whereas the rest of the breast meat was ground, divided into equal parts, and supplemented with TG (0.2%; 0.4%; 0.6%; 0.8%; 1%). The intact meat had the highest cooking loss (19.84) when compared to 0.2% (15.51), 0.4% (15.04), 0.6% (14.95), 0.8% (14.95), and 1% (15.79) TG-supplemented meat. The intact meat had greater shear force (16.90) than 0.2% (5.16), 0.4% (5.39), 0.6% (5.16), 0.8% (5.98), and 1% (6.92) TG supplemented meat. There was no difference between intact meat and TG-supplemented meat in color, taste, odor, texture, and overall acceptability (p > 0.05). Therefore, TG supplementation can be used in improving yield and texture of minced chicken meat.

• Language: English
• Keywords: transglutaminase, sensory analysis, meat quality
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2021
• Number of pages: 8 str.
• Numbering: Vol. 11, iss. 9, art. 2641
• PID: 20.500.12556/RUL-136140
• UDC: 636.5:637.5
• ISSN on article: 2076-2615
• DOI: 10.3390/ani11092641
• COBISS.SI-ID: 75993091
• Publication date in RUL: 13.04.2022

Record is a part of a journal

• Title: Animals
• Shortened title: Animals
• Publisher: MDPI AG
• ISSN: 2076-2615
• COBISS.SI-ID: 519120409

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
• Licensing start date: 08.09.2021

Secondary language

• Language: Slovenian
• Keywords: perutnina, kokoši, meso, kakovost, encimi, transglutaminaze, senzorične lastnosti, fizikalno-kemijske lastnosti

Projects

• Funder: ARRS - Slovenian Research Agency
• Project number: P4-0092
• Name: Zdravje živali, okolje in varna hrana

• Funder: Other - Other funder or multiple funders
• Funding programme: World’s Poultry Science Association, Croatian Branch