The aim of this study was to determine how the 0.1 % addition of transglutaminase enzymes (TG) to raw mass for the production of beef burgers and incubation time (at 1 ± 1°C; 2 h, 24 h, and 48 h) affect the changes in the mass of the raw product. We evaluated the physicochemical parameters (pH and nutrient content), instrumentally measured texture (Texture Profile Analysis), colour parameters (L*a*b* system) and sensory properties (Quantitative Descriptive Sensory Analysis) of beef burgers after grilling on two-plate grill (plate temperature of 240°C, internal temperature of 78°C). Weight loss during grilling was not reduced by the addition of TG compared to the TG or phosphate mixture (PM)-free control, but was reduced by extending the incubation time from two to 24 hours. The addition of TG enzyme and incubation of shaped burgers had no effect on the pH value, as well as measured colour and texture values, compared to the control burgers. The addition of TG enzyme to the burger mass worsen the juiciness and overall impression of the grilled burgers; burgers with PM were of better sensory quality after grilling than TG burgers. Extending the incubation time from 2 h to 48 h significantly improved the sensory assessed aroma and overall impression of burgers with TG enzyme compared to control burgers. With the addition of TG and different incubation times, we did not achieve the texture that is formed with the addition of PM.
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