Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45196
標題: Comparison of the transglutaminase activity, rheological properties and microstructure of pig and poultry blood
作者: Tseng, T.F.
劉登城
Chen, M.T.
Liu, D.C.
關鍵字: transglutaminase activity
breaking strength
microstructure
pig,
chicken and duck blood
clots
blood cake
microbial transglutaminase
bovine plasma
gels
期刊/報告no:: Fleischwirtschaft, Volume 78, Issue 11, Page(s) 1211-1213.
摘要: The aim of this study was to compare the activity of transglutaminase (TGase) in pig, chicken and duck blood, moreover to study the rheological properties and microstructure changes in the natural blood clots and curds at different cooking temperatures (80 degrees C, for 30 and 60 min. and 90 degrees C, for 30 and 60 min.). The results indicated that the TGase specific activity of duck plasma and the breaking strength of the natural duck blood clot was the highest and that of the chicken blood was the lowest (p < 0.05). Having tested different cooking temperatures and times, the breaking strength of duck blood curd proved to be the highest among the three samples (p < 0.05). The breaking strength of chicken and duck blood curds gained with increasing cooking temperature and time. However, the breaking strength of pig blood curd decreased at longer cooking time (60 min.) at 90 degrees C. Observing the microstructure, the duck blood clot was found to be more dense. Chicken blood curd had the largest holes in the microstructure among all blood curds.
URI: http://hdl.handle.net/11455/45196
ISSN: 0015-363X
Appears in Collections:動物科學系

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