Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey doner kebab


LWT-FOOD SCIENCE AND TECHNOLOGY, vol.42, no.10, pp.1590-1596, 2009 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 42 Issue: 10
  • Publication Date: 2009
  • Doi Number: 10.1016/j.lwt.2009.06.005
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.1590-1596
  • Keywords: Transglutaminase, Turkey doner kebab, Sodium caseinate, Non-fat dry milk, TEXTURAL PROPERTIES, MEAT, CHICKEN, TEMPERATURE, PHOSPHATE, PROTEINS, LEVEL, BEEF


Effects of microbial transglutaminase (MTGase) and its combinations with sodium caseinate (SC) or non-fat dry milk (NFDM) on quality of salt-free, low fat turkey doner kebab were investigated. The purpose of this study was to prevent quality deteriorations (e.g. cooking loss, textural problems) caused by a lack of salt in the product. The results of this study indicated that the use of MTGase can minimize textural quality loss caused by a lack of salt in turkey doner manufacture (p < 0.05). When the enzyme was combined with SC, or NFDM, its effect on texture was enhanced (p < 0.05) and improved cooking yield, moisture and sensory properties compared to the corresponding control manufactured without the enzyme, salt, SC and NFDM. (p < 0.05), however, there was no significant effect on pH and color As a result, the possible quality problems which may occur in salt free, low fat turkey doner can be overcome by the use of combinations of MTGase with SC or NFDM. (C) 2009 Published by Elsevier Ltd.