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

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

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.

• Jezik: Angleški jezik
• Ključne besede: transglutaminase, sensory analysis, meat quality
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2021
• Št. strani: 8 str.
• Številčenje: Vol. 11, iss. 9, art. 2641
• PID: 20.500.12556/RUL-136140
• UDK: 636.5:637.5
• ISSN pri članku: 2076-2615
• DOI: 10.3390/ani11092641
• COBISS.SI-ID: 75993091
• Datum objave v RUL: 13.04.2022

Gradivo je del revije

• Naslov: Animals
• Skrajšan naslov: Animals
• Založnik: MDPI AG
• ISSN: 2076-2615
• COBISS.SI-ID: 519120409

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
• Začetek licenciranja: 08.09.2021

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: perutnina, kokoši, meso, kakovost, encimi, transglutaminaze, senzorične lastnosti, fizikalno-kemijske lastnosti

Projekti

• Financer: ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
• Številka projekta: P4-0092
• Naslov: Zdravje živali, okolje in varna hrana

• Financer: Drugi - Drug financer ali več financerjev
• Program financ.: World’s Poultry Science Association, Croatian Branch