Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

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• 作者：Raija Lantto ; Eero Puolanne ; Kati Katina ; Markku Niemist? ; Johanna Buchert and Karin Autio
• 关键词：Laccase ; Transglutaminase ; Chicken myofibril ; Chicken meat ; Texture ; Water ; holding capacity
• 刊名：European Food Research and Technology
• 出版年：2007
• 出版时间：May, 2007
• 年：2007
• 卷：225
• 期：1
• 页码：75-83
• 全文大小：372 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385

文摘

The effects of laccase and transglutaminase (TG) on the firmness and weight loss of cooked chicken meat homogenate gels were investigated at laboratory scale. The salt, trisodium pyrophosphate and meat contents were also used as variables. Laccase decreased firmness and increased weight loss of phosphate-free, low-meat (65%) and low-salt (1%) gels, although it modified myosin and troponin T and reacted with isolated myofibrils. By applying both low-salt (1%) and low-phosphate (0.17%) amounts, gel firmness decreased and weight loss increased (p<0.05) greatly. A high dosage of TG significantly improved (p<0.05) the strength of phosphate-free, low-meat and low-salt homogenate gels compared to the corresponding no-enzyme controls. TG improved gel firmness of the low-meat homogenate to the level of the homogenate containing 75% meat. Weight loss was increased significantly (p<0.05) in all cases when the high-TG dosage was used. Enzymes were not capable of improving either texture or water-holding capacity in the low-salt–low-phosphate system. The firmness and cooking loss of the chicken meat products containing different amounts of meat, salt and TG were investigated at pilot scale. Under the conditions and dosages used, TG was capable of improving (p<0.05) firmness of the products without a significant reduction in water-holding capacity.