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 | |
| Publication status | Published - 1 Jan 2007 |
Keywords
- Chicken meat gels
- High pressure
- Microbial transglutaminase
- Microstructure
- Texture