Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels.

摘要

Effects of laccase and transglutaminase (TG; protein glutamine gamma-glutamyl transferase) on the firmness and wt. loss of cooked chicken meat homogenate gels were investigated on a laboratory scale. Salt, trisodium pyrophosphate and meat contents were also used as variables. Laccase decreased firmness and increased wt. loss of phosphate-free, low-meat (65%) and low-salt (1%) gels, although it modified myosin and troponin T and reacted with isolated myofibrils. By applying low amounts of both salt (1%) and phosphate (0.17%), gel firmness decreased and wt. loss increased (P < 0.05) greatly. A high concn. of TG significantly improved (P < 0.05) the strength of phosphate-free, low-meat and low-salt homogenate gels compared to the corresponding no-enzyme controls. TG improved gel firmness of the low-meat homogenate to the level of the homogenate containing 75% meat. Wt. loss increased significantly (P < 0.05) in all cases when high TG concn. were used. Enzymes were not capable of improving either texture or water-holding capacity in the low-salt/low-phosphate system. Firmness and cooking loss of chicken meat products containing different amounts of meat, salt and TG were investigated on a pilot scale. Under the conditions and doses used, TG was capable of improving (P < 0.05) firmness of the products without a significant reduction in water-holding capacity.