THE EFFECT OF TRANSGLUTAMINASE AND SODIUM CHLORIDE ON PHYSICOCHEMICAL PROPERTIES OF CHICKEN NUGGET

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RADMEHR E.; MOTAMEDZADEGAN A.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2013 | Volume:23 | Issue:3 Page(s): 293-303

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Title

THE EFFECT OF TRANSGLUTAMINASE AND SODIUM CHLORIDE ON PHYSICOCHEMICAL PROPERTIES OF CHICKEN NUGGET

Author(s)

RADMEHR E. | MOTAMEDZADEGAN A. | Issue Writer Certificate

Keywords

CHICKEN NUGGETQ2

MICROBIAL TRANSGLUTAMINASEQ1

RESPONSE SURFACE METHODOLOGYQ1

SALTQ1

Abstract

The effect of MICROBIAL TRANSGLUTAMINASE (MTGase), and sodium cholorid (NaCl) on chemical, and textural quality of CHICKEN NUGGET was investigated in current study, using RESPONSE SURFACE METHODOLOGY (RSM). The soluble peptide, fat absorption, expressible water and textural properties (breaking force, hardness, chewiness, adhesiveness and springiness) were assessed. Treatments had no significant effects on soluble peptide content, and fat absorption. The results indicated that enzyme and SALT both were effective factors on expressible water (P<0.05). Furthermore, increasing in MTGase and SALT level had significant linear effect on springiness and deformation (P<0.05). MTGase and time of incubation had synergistic effect on deformation (P<0.05). Under higher activity of MTGase and incubation time, nugget deformation increased significantly. The higher level of MTGase, SALT and incubation time were caused the higher hardness, chewiness and adhesiveness. The optimum condition for this experiment was MTGase activity, NaCl concentration, and incubation time of 1.48%, 0.85% and 25 min, respectively. On the basis of the results, it can be concluded that MTGase can improve chemical and textural quality of low SALT CHICKEN NUGGETs.

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APA: Copy

RADMEHR, E., & MOTAMEDZADEGAN, A.. (2013). THE EFFECT OF TRANSGLUTAMINASE AND SODIUM CHLORIDE ON PHYSICOCHEMICAL PROPERTIES OF CHICKEN NUGGET. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 23(3), 293-303. SID. https://sid.ir/paper/148554/en

Vancouver: Copy

RADMEHR E., MOTAMEDZADEGAN A.. THE EFFECT OF TRANSGLUTAMINASE AND SODIUM CHLORIDE ON PHYSICOCHEMICAL PROPERTIES OF CHICKEN NUGGET. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2013;23(3):293-303. Available from: https://sid.ir/paper/148554/en

IEEE: Copy

E. RADMEHR, and A. MOTAMEDZADEGAN, “THE EFFECT OF TRANSGLUTAMINASE AND SODIUM CHLORIDE ON PHYSICOCHEMICAL PROPERTIES OF CHICKEN NUGGET,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 23, no. 3, pp. 293–303, 2013, [Online]. Available: https://sid.ir/paper/148554/en

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