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

Kilic B.

MEAT SCIENCE, vol.63, no.3, pp.417-421, 2003 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 63 Issue: 3
  • Publication Date: 2003
  • Doi Number: 10.1016/s0309-1740(02)00102-x
  • Journal Name: MEAT SCIENCE
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.417-421
  • Keywords: chicken doner kebab, transglutaminase, sodium caseinate, MEAT, PROTEIN

Abstract

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.