Document Type : Original Paper

Authors

• Seyedeh-Asal Farrokh ¹
• Homa Baghaei ²

¹ Respectively MSc Graduated of Department of Food Science & Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

² Assistant Professor of Department of Food Science & Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

Abstract

Microbial transglutaminase (MTGase) belongs to the transferase enzyme family that cans formation crosslinking between glutamine amino-acid from a protein and lysine from another protein. It can be used in meat products industries for production of reprocessing meats by attaching the meat residues. In this study, MTGase used at 0.5, 1 and 1.5% for steak production from chicken meat residues and physicochemical, textural and sensorial properties of product were investigated. The results showed that MTGase reduced pH and increased shear force in MTGase-treated steaks. Cooking loss and diameter reduction after cooking were also decreased in MTGase-treated in comparison to control sample. In addition, the percentage of thickness significantly increased (P<0.5) in MTGase-treated samples. By adding enzyme level, a* was decreased and b* increased however no significant differences was observed in L* (P>0.5) and ΔE. According to the panelists, there was no significant differences between control and treatment samples for flavour and color but the mean value of texture (3.96, 4.02, 4.05 for 0.5, 1 and 1.5%) was   higher in treatment samples rather than control ones (3.45). This study showed that MTGase can be used to attach the chicken meat bits for production of steak in industry.

Keywords

• Chicken
• Physicochemical
• Steak
• Transglutaminase