The effect of transglutaminase enzyme on the physicochemical, sensory and textural properties of veal steaks
Transglutaminase is one of the enzymes with transferasic activity which catalyzes the acyl transferization reaction and results in new proteins with special properties by linking proteins. In this study, the effect of this enzyme on the properties of the veal steaks such as moisture, fat and protein content, pH, colour, tenderness and sensory properties was investigated. The results showed that the transglutaminase significantly affected all mentioned properties, except pH. The moisture and fat content of the steaks decreased but the protein content increased, significantly. The colour of the enzyme treated steaks was considerably brighter than control sample. Also, the results of tenderness showed that the transglutaminase enzyme do not affect the tenderness of the steaks (p>0.05). Generally, all enzyme treated samples had more desirable properties than control sample and the sample with 1% enzyme was determined as the most desirable sample (p
Steak , Beef , Transglutaminase , Tenderness , Meat
- حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران میشود.
- پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانههای چاپی و دیجیتال را به کاربر نمیدهد.