Synergistic action of transglutaminase and high pressure on chicken meat and egg gels in absence of phosphates

Pilar Trespalacios, Reyes Pla

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35 Citations (Scopus)

Abstract

The effects of simultaneous application of microbial transglutaminase (MTGase) and high pressure (HP) (500, 700 and 900 MPa/40 °C/30 min), only pressure under the same conditions or heat (75 °C/30 min) were investigated on chicken batters with the addition of egg components and without phosphates. MTGase gels (700 and 900 MPa) showed marked increases in textural parameters compared to gels without enzyme (NE) or those obtained by heat. The addition of enzyme did not show differences between gels obtained at 700-900 MPa; however, gels obtained at 500 MPa were darker and more reddish than those obtained by heat. MTGase gels were more homogeneous and compact. Thermal analysis revealed that pressure levels above 700 MPa caused as much denaturing as did heat. The microstructure and texture of MTGase gels suggest that a higher amount and heterogeneity of crosslinks was produced when meat and egg proteins were treated in the presence of MTGase under specific conditions of pressure. © 2007 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)1718-1727
JournalFood Chemistry
Volume104
DOIs
Publication statusPublished - 30 May 2007

Keywords

  • Chicken meat
  • Egg components
  • Gelation
  • High pressure
  • Microbial transglutaminase

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