Effect of enzymatic modification on chicken surimi

Jerzy Stangierski, Ryszard Rezler, Hanna Maria Baranowska and Stefan Poliszko
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Jerzy Stangierski: Department of Food Quality Management and
Ryszard Rezler: Department of Physics, Faculty of Food Science and Technology, Poznan University of Life Sciences, Poznan, Poland
Hanna Maria Baranowska: Department of Physics, Faculty of Food Science and Technology, Poznan University of Life Sciences, Poznan, Poland
Stefan Poliszko: Department of Physics, Faculty of Food Science and Technology, Poznan University of Life Sciences, Poznan, Poland

Czech Journal of Food Sciences, 2012, vol. 30, issue 5, 404-411

Abstract: The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molecular dynamics, and water activity were assessed. Surimi samples were supplemented with 0.3 g/100 g MTG and incubated maximally for about 7 h at the temperature of 15°C. The greatest changes of the chicken surimi properties were observed during the initial period, i.e. during 3 h of proteins incubation with MTG. Surimi modification with transglutaminase increased the equilibrium water activity in comparison with the value obtained for the control sample. At the same time, the mean diffusion coefficient in the enzymatically modified poultry surimi sample reached the value nearly twice higher than in the control sample.

Keywords: transglutaminase; texture; rheology; NMR; water activity (search for similar items in EconPapers)
Date: 2012
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:451-2011-cjfs

DOI: 10.17221/451/2011-CJFS

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