The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs

dc.authorid0000-0002-6436-3658
dc.authorid0000-0002-2094-3685
dc.authorid0000-0003-4643-7454
dc.authorid0000-0002-7012-9251
dc.contributor.authorErdem, Nuran
dc.contributor.authorBabaoğlu, Ali Samet
dc.contributor.authorPoçan, Hatice Berna
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2021-02-02T11:08:49Z
dc.date.available2021-02-02T11:08:49Z
dc.date.issued2020
dc.departmentGüzelyurt Meslek Yüksekokulu
dc.description.abstractThe purpose of this study was to determine the effect of different levels of transglutaminase at 0.0%, 0.5%, and 1.0% on the quality of beef, chicken, and turkey meatballs. Cooking loss, color (L*, a*, and b* values), texture profile (TPA), microstructure (Scanning Electron Microscope), and sensory analysis were performed. Addition of transglutaminase enzyme did not affect the color parameters of meatball samples (p >.05). Transglutaminase decreased the cooking loss of meatball samples (p <.05). It was determined that samples containing transglutaminase had firmer and more regular gel structures. Springiness, cohesiveness, chewiness, and resilience were improved by transglutaminase addition in meatball samples. Panelists gave higher scores to meatball samples including transglutaminase in sensory analysis. Practical applications: Texture is one of the most important quality parameters for meat and meat products. Cooking loss is another quality parameter and lower cooking loss is desired in meat and meat products. Transglutaminase addition reduced the cooking loss and improved the textural properties of meatballs prepared with beef, chicken, and turkey minced meats. Therefore, better quality meatballs were produced in this study. This approach could be feasible in meatball production in meat industry.
dc.identifier.doi10.1111/jfpp.14815
dc.identifier.endpage-en_US
dc.identifier.issn0145-8892
dc.identifier.issue10en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage-en_US
dc.identifier.urihttps:/dx.doi.org/10.1111/jfpp.14815
dc.identifier.urihttps://hdl.handle.net/20.500.12451/7713
dc.identifier.volume44en_US
dc.identifier.wosWOS:000557271000001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherBlackwell Publishing Ltd
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAnimals
dc.subjectBeef
dc.subjectScanning Electron Microscopy
dc.subjectSensory Analysis
dc.subjectTextures
dc.subjectThermal Processing (foods)
dc.titleThe effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs
dc.typeArticle

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