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


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.