Effect of microbial transglutammase and sodium caseinate on quality of chicken doner kebab

Kilic B.

MEAT SCIENCE, cilt.63, sa.3, ss.417-421, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 63 Konu: 3
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0309-1740(02)00102-x
  • Dergi Adı: MEAT SCIENCE
  • Sayfa Sayıları: ss.417-421

Özet

The effect of microbial transglutaminase (MTGase) and sodium caseinate on the quality of chicken doner kebab was investigated. Yield, color, pH, SDS-polyacrylamide gel electrophoresis (SDS-PAGE), texture, and sensory evaluations were measured. The results of SDS-PAGE showed that addition of MTGase with or without sodium caseinate created cross-linking between meat proteins. Texture measurements indicated that the effect of the enzyme on binding properties of chicken meat is more effective if it is used with sodium caseinate (P < 0.05). Sensory evaluation was not significantly different statistically among treatments. (C) 2002 Elsevier Science Ltd. All rights reserved.