Effect of Transglutaminase on the Quality Properties of Chicken Breast Patties

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dc.authorid0000-0003-0532-4293
dc.authorid0000-0003-1116-0934
dc.authorscopusid8373454100
dc.authorscopusid57188990703
dc.authorscopusid37045784900
dc.authorscopusid11839349000
dc.authorwosidAksu, Filiz/AAC-2652-2020
dc.authorwosidaksu, filiz/AAI-2251-2019
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.contributor.authorUran, Harun
dc.contributor.authorAksu, Filiz
dc.contributor.authorYılmaz, İsmail
dc.contributor.authorDurak, M. Zeki
dc.date.accessioned2022-05-11T14:44:52Z
dc.date.available2022-05-11T14:44:52Z
dc.date.issued2013
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractTransglutaminase enzyme is known to improve the textural and several other quality properties of food. In this study, patties were produced from chicken breast and dividend into three groups. The first group was not treated by transglutaminase and called as control samples. The second and third group patty samples were treated by 0.5% and 1% transglutaminase, respestively. Physical, chemical and sensory properties of the control and transglutaminase treated patty samples were studied. The transglutaminase treatment did not significantly affect the ash, lipid, protein content, colour properties (L, a, b values) and sensory properties of chicken breast patties compared to the control samples (P>0.05). However, dry matter content of the 1% enzyme treated samples was significantly (P<0.05) higher than the control and 0.5% transglutaminase treated samples. On the other hand, the pH of enzyme treated patties was found to be lower than the control samples. In addition, the transglutaminase treatments were significantly (P<0.05) effective in reducing the cooking loss and significantly improved the textural properties of the chicken breast patties (P<0.01).
dc.identifier.doi10.9775/kvfd.2012.7842
dc.identifier.endpage335
dc.identifier.issn1300-6045
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84872761906
dc.identifier.scopusqualityQ3
dc.identifier.startpage331
dc.identifier.urihttps://doi.org/10.9775/kvfd.2012.7842
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9805
dc.identifier.volume19
dc.identifier.wosWOS:000321748400024
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorUran, Harun
dc.institutionauthorAksu, Filiz
dc.institutionauthorYılmaz, İsmail
dc.language.isotr
dc.publisherKafkas Univ, Veteriner Fakultesi Dergisi
dc.relation.ispartofKafkas Universitesi Veteriner Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTransglutaminase
dc.subjectChicken breast patty
dc.subjectQuality
dc.subjectMicrobial Transglutaminase
dc.subjectBinding
dc.titleEffect of Transglutaminase on the Quality Properties of Chicken Breast Patties
dc.title.alternativeTransglutaminaz enziminin tavuk köftesinin kalite özelliklerine etkisi]
dc.typeArticle

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