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High pressure effects on gelatin of surimi and turkey breast muscle enhanced by microbial transglutaminase.

Author(s) : ASHIE I. N. A., LANIER T. C.

Type of article: Article

Summary

High pressure effects on the strength (stress) and elasticity/deformability (strain) of surimi and turkey breast meat gels containing microbial transglutaminase (TGase) were evaluated. Pressurization of muscle proteins at 4 °C prior to incubation at 25 or 40 °C (setting) increased gel strength 2-3 fold in uncooked surimi gels, but not in uncooked turkey gels. However, pressurization at 40 or 50 °C prior to setting increased the strength of turkey gels. High pressure rendered protein substrates more accessible to TGase thereby enhancing intermolecular cross-link formation and gel strength.

Details

  • Original title: High pressure effects on gelatin of surimi and turkey breast muscle enhanced by microbial transglutaminase.
  • Record ID : 2000-3094
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 4
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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