Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels

Pilar Trespalacios; Reyes Pla

doi:https://doi.org/10.1016/j.foodchem.2005.09.058

Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels

Pilar Trespalacios, Reyes Pla

Research output: Contribution to journal › Article › Research › peer-review

93 Citations (Scopus)

Abstract

Low-fat protein gels obtained by pressure are softer than those processed by conventional heat treatment. In this study, microbial transglutaminase (MTGase) (0.3%) was added to chicken batters in order to investigate the combined effect of pressure and enzyme on the functional properties of gels. Batters of meat with egg proteins were treated at 500 MPa for 30 min at 40 °C and then heated at 75 °C for 5 min to inactivate the enzyme. Treated samples showed, under confocal microscopy, a more compact and homogeneous microstructure and exhibited a notable increase in hardness and chewiness as compared to controls that were pressurized but contained no MTGase. They were also harder, more chewy and springy but had a similar cohesiveness and cutting force to those obtained by heat alone. © 2005 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	264-272
Journal	Food Chemistry
Volume	100
DOIs	https://doi.org/10.1016/j.foodchem.2005.09.058
Publication status	Published - 1 Jan 2007

Keywords

Chicken meat gels
High pressure
Microbial transglutaminase
Microstructure
Texture

Access to Document

https://doi.org/10.1016/j.foodchem.2005.09.058

Cite this

@article{6c3b41e336e844dcae32da8c1f58a98f,

title = "Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels",

abstract = "Low-fat protein gels obtained by pressure are softer than those processed by conventional heat treatment. In this study, microbial transglutaminase (MTGase) (0.3%) was added to chicken batters in order to investigate the combined effect of pressure and enzyme on the functional properties of gels. Batters of meat with egg proteins were treated at 500 MPa for 30 min at 40 °C and then heated at 75 °C for 5 min to inactivate the enzyme. Treated samples showed, under confocal microscopy, a more compact and homogeneous microstructure and exhibited a notable increase in hardness and chewiness as compared to controls that were pressurized but contained no MTGase. They were also harder, more chewy and springy but had a similar cohesiveness and cutting force to those obtained by heat alone. {\textcopyright} 2005 Elsevier Ltd. All rights reserved.",

keywords = "Chicken meat gels, High pressure, Microbial transglutaminase, Microstructure, Texture",

author = "Pilar Trespalacios and Reyes Pla",

year = "2007",

month = jan,

day = "1",

doi = "https://doi.org/10.1016/j.foodchem.2005.09.058",

language = "English",

volume = "100",

pages = "264--272",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels

AU - Trespalacios, Pilar

AU - Pla, Reyes

PY - 2007/1/1

Y1 - 2007/1/1

N2 - Low-fat protein gels obtained by pressure are softer than those processed by conventional heat treatment. In this study, microbial transglutaminase (MTGase) (0.3%) was added to chicken batters in order to investigate the combined effect of pressure and enzyme on the functional properties of gels. Batters of meat with egg proteins were treated at 500 MPa for 30 min at 40 °C and then heated at 75 °C for 5 min to inactivate the enzyme. Treated samples showed, under confocal microscopy, a more compact and homogeneous microstructure and exhibited a notable increase in hardness and chewiness as compared to controls that were pressurized but contained no MTGase. They were also harder, more chewy and springy but had a similar cohesiveness and cutting force to those obtained by heat alone. © 2005 Elsevier Ltd. All rights reserved.

AB - Low-fat protein gels obtained by pressure are softer than those processed by conventional heat treatment. In this study, microbial transglutaminase (MTGase) (0.3%) was added to chicken batters in order to investigate the combined effect of pressure and enzyme on the functional properties of gels. Batters of meat with egg proteins were treated at 500 MPa for 30 min at 40 °C and then heated at 75 °C for 5 min to inactivate the enzyme. Treated samples showed, under confocal microscopy, a more compact and homogeneous microstructure and exhibited a notable increase in hardness and chewiness as compared to controls that were pressurized but contained no MTGase. They were also harder, more chewy and springy but had a similar cohesiveness and cutting force to those obtained by heat alone. © 2005 Elsevier Ltd. All rights reserved.

KW - Chicken meat gels

KW - High pressure

KW - Microbial transglutaminase

KW - Microstructure

KW - Texture

U2 - https://doi.org/10.1016/j.foodchem.2005.09.058

DO - https://doi.org/10.1016/j.foodchem.2005.09.058

M3 - Article

VL - 100

SP - 264

EP - 272

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels

Abstract

Keywords

Access to Document

Fingerprint

Cite this