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

Keyphrases

• Functional Properties 100%
• High Pressure 100%
• Chicken Meat 100%
• Simultaneous Use 100%
• Transglutaminase 100%
• Microbial Transglutaminase 100%
• Meat 50%
• Confocal Microscopy 50%
• Pressure Effect 50%
• Low Fat 50%
• Cohesiveness 50%
• Chewiness 50%
• Homogeneous Microstructure 50%
• Cutting Force 50%
• Conventional Heat Treatment 50%
• Egg Protein 50%
• Chicken Batters 50%
• Protein Gel 50%

Food Science

• Chicken Meat 100%
• Protein Glutamine Gamma Glutamyltransferase 100%
• Batter 66%
• Chewiness 33%
• Egg Protein 33%