Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

• Published in: Meat science Vol. 87; no. 4; pp. 373 - 380
• Main Authors: Cofrades, S., López-López, I., Ruiz-Capillas, C., Triki, M., Jiménez-Colmenero, F.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-04-2011; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Animal productions; Animals; Biogenic Amines - analysis; Biological and medical sciences; Chickens; Colony Count, Microbial; Cooking; Food Handling; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Lactobacillaceae; Low-salt; Meat and meat product industries; Microbial transglutaminase; Microbiology; Poultry Products - microbiology; Poultry restructured; Quality characteristics; Seaweed; Sodium Chloride, Dietary - analysis; Terrestrial animal productions; Transglutaminases - chemistry; Vertebrates; Seaweed; Low-salt; Poultry restructured; Microbiology; Microbial transglutaminase; Quality characteristics; Salt; Farming animal; Poultry; Algae; Quality; Meat product
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2010.11.014

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.