Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45143
標題: Evaluation of transglutaminase on the quality of low-salt chicken meat-balls
作者: Tseng, T.F.
劉登城
Liu, D.C.
Chen, M.T.
關鍵字: electron microscopy
gels
sensory evaluation
low salts
catalyzed cross-linking
functional-properties
restructured pork
factor-xiiia
proteins
globulin
gelation
myosin
muscle
casein
期刊/報告no:: Meat Science, Volume 55, Issue 4, Page(s) 427-431.
摘要: The purpose of this study was to examine the effect of different concentrations of crude pig plasma transglutaminase (TGase) at 0, 0.05, 0.1, 0.2, 0.4 and 1.0% on the quality of low-salt chicken meat-balls. Yield, color, gel strength, microstructure and sensory evaluation were measured. The results showed that both the yield and gel strength of the meat-balls increased as TGase supplement increased (P < 0.05) without any obvious effect on color. Scanning electron microscopy (SEM) indicated firmer and more regular gel structures with increasing TGase addition. Texture, juiciness and overall acceptability as judged by sensory evaluation were not statistically affected until the level of TGase reached 1.0% (P < 0.05). (C) 2000 Elsevier Science Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/45143
ISSN: 0309-1740
文章連結: http://dx.doi.org/10.1016/s0309-1740(99)00172-2
Appears in Collections:動物科學系

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