A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation

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dc.authorid0000-0003-1116-0934
dc.authorscopusid8373454100
dc.authorscopusid37045784900
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.contributor.authorUran, Harun
dc.contributor.authorYılmaz, İsmail
dc.date.accessioned2022-05-11T14:44:57Z
dc.date.available2022-05-11T14:44:57Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractTransglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study the effect of transglutaminase on the quality characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1%) and the other treatments applied in burger production were followed. After the product was formed, it was left in the cold for a while and then analyses were carried out. According to the results, the enzyme contribution did not cause changes in the nutritional items (ash, fat, protein) of the product groups. However, there was a significant decrease in the cooking loss and a significant increase in the texture values in the groups in which the enzyme amount was increased. Although the texture of the products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers compared to the control samples. Scanning Electron Microscopy (SEM) images also supported to the texture values of samples with the increase of cross-linking in microstructure.
dc.description.sponsorshipProjects Administration Unit of Namik Kemal University [00.24.DR.09.03]
dc.description.sponsorshipThis Scientific Research supported from Projects Administration Unit of Namik Kemal University under project no. 00.24.DR.09.03.
dc.identifier.doi10.1590/1678-457X.33816
dc.identifier.endpage25
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85044682099
dc.identifier.scopusqualityQ2
dc.identifier.startpage19
dc.identifier.urihttps://doi.org/10.1590/1678-457X.33816
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9844
dc.identifier.volume38
dc.identifier.wosWOS:000429226400003
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYılmaz, İsmail
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjecttransglutaminase
dc.subjectchicken burger
dc.subjectquality
dc.subjecttextural properties
dc.subjectmicrostructure
dc.subjectMicrobial Transglutaminase
dc.subjectMeat Gels
dc.subjectFunctional-Properties
dc.subjectTextural Properties
dc.subjectPork Meat
dc.subjectBinding
dc.subjectSalt
dc.titleA research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
dc.typeArticle

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