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Título : Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed
Autor : Cofrades, Susana, López-López, I., Ruiz-Capillas, C., Triki, M., Jiménez Colmenero, Francisco
Fecha de publicación : 2011
Editor: Elsevier
Resumen: Characteristics of restructured poultry steaks as affected by addition of Sea Spaghetti seaweed (3% dry matter) combined with NaCl reduction and a microbial transgutaminase/caseinate (MTGase/caseinate) system as a cold binding agent were studied during chill storage. The incorporation of Sea Spaghetti caused a slight (P< 0.05) increase in purge loss but reduced cooking loss in the products. Addition of MTGase/caseinate did not affect water binding properties. The added seaweed and the MTGase/caseinate system both increased (P< 0.05), the Kramer shear force (KSF) of raw products, making them easier to handle. No such effect was observed in cooked products. Products with Sea Spaghetti had higher levels (P< 0.05) of total viable counts and lactic acid bacteria, and also higher levels of tyramine and spermidine. All products were judged acceptable by a sensory panel. During chill storage no important changes were found in the target properties due to composition. © 2010 The American Meat Science Association.
Identificadores: doi: 10.1016/j.meatsci.2010.11.014
issn: 0309-1740
Citación : Meat Science 87: 373- 380 (2011)
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