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| Impact of Transglutaminase on Gel Properties of Duck Breast Meat Batter |
| MENG Lin, LI Yanping, KANG Zhuangli, MA Hanjun |
| 1.School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China; 2.School of Food Technology, Sumy National Agrarian University, Sumy 40021, Ukraine |
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Abstract In this paper, we assessed the effect of treatment with different amounts (0 (T1), 2 (T2), 4 (T3), 6 (T4) and 8 g (T5)) of transglutaminase (TG) on the water-holding capacity (WHC), color, texture properties and water state and distribution of duck breast meat batter. The results showed that the brightness value (L*), cooking yield and texture properties of duck breast meat batter were increased significantly by TG treatment (P < 0.05), whereas the redness value (a*) and yellowness value (b*) values were decreased significantly (P < 0.05); the L*, cooking yield and texture properties were increased significantly (P < 0.05) with TG amount up to 4 g and then were not changed significantly (T4 and T5) (P > 0.05). The T21 and T22 relaxation times were declined significantly (P < 0.05) with increasing TG amount; the ratio of T21 peak area was increased, while the ratio of T22 peak area was decreased significantly (P < 0.05), indicating lowered water mobility. On the other hand, no significant difference occurred between the T4 and T5 groups. In conclusion, when 711.6 g of duck breast meat batter was treated with 6 g of TG, the best water holding capacity and texture were obtained.
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2019, Vol. 33 
