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Issue 3 (2) 2004 pp. 19-25

Aneta Arciszewska, Aneta Cegiełka, Jan Mroczek

EFFECT OF TRANSGLUTAMINASE AND SODIUM CHLORIDE ADDITION ON PROPERTIES OF BATTERS OF CHILLED AND FROZEN CHICKEN MEAT

Abstract: Effect of transglutaminase and sodium chloride addition on properties of batters manufactured from chilled and frozen chicken meat was studied. Model batters were produced from chilled and frozen chicken meat. Frozen meat caused increase of cooking losses. TG decreased cooking losses, whether meat was frozen or not. Sodium chloride was the main ingredient limiting cooking losses. Texture of heated batters produced from frozen, uncured meat was slightly weaker than from chilled one. The greater improvement of texture parameters was brought about by sodium chloride addition, especially combined with TG. In this case decrease of cooking losses was also observed. Curing and freezing of meat were the main factors, which caused the improvement of colour values of model batters. The enzyme addition had no influence on color values of chicken batters.
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/3_2_2004.pdf
Keywords: transglutaminase, chicken meat, cooking loss, texture, colour, freezing
For citation:
Arciszewska A.,Cegiełka A.,Mroczek J., 2004. EFFECT OF TRANSGLUTAMINASE AND SODIUM CHLORIDE ADDITION ON PROPERTIES OF BATTERS OF CHILLED AND FROZEN CHICKEN MEAT. Acta Sci.Pol., Technol. Aliment. 3 (2), 19-25
Streszczenie w języku polskim:
http://www.food.actapol.net/tom3/zeszyt2/abstrakt-3.html