dc.contributor.author |
Marapana, RAUJ |
|
dc.contributor.author |
Senanayaka, SA |
|
dc.contributor.author |
Perera, PRD |
|
dc.contributor.author |
Jiang, Bo |
|
dc.date.accessioned |
2022-09-05T08:46:30Z |
|
dc.date.available |
2022-09-05T08:46:30Z |
|
dc.date.issued |
2016 |
|
dc.identifier.issn |
1391-3646 |
|
dc.identifier.uri |
http://ir.lib.ruh.ac.lk/xmlui/handle/iruor/8060 |
|
dc.description.abstract |
The influence of cooking methods (water bath, retort, and microwave) on the binding and water holding proper ties of mixed pork/casein gels with (2.5 or 5 g kg-1) or without (control) microbial transglutaminase (MTGase)
was investigated using puncture test measurements. The MTGase treatment improved (P < 0.0001) water-holding
capacity, reduced (P <0.0001) cooking loss (CL), purge and expressible water (EW), and increased (P <0.0001) the
gel hardness and breaking strength as measured by compression and puncture tests. Microwave-cooked mixed
gels had the lowest hardness but least CL and EW than retort and water bath-cooked samples. The results sug gested that MTGase influenced the gel properties of pork muscle/non muscle gels, but the effectiveness of the en zyme treatment depended on the cooking methods. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Faculty of Agriculture, University of Ruhuna, Sri Lanka |
en_US |
dc.relation.ispartofseries |
TARE;2016 |
|
dc.subject |
Meat |
en_US |
dc.subject |
Casein |
en_US |
dc.subject |
MTGase |
en_US |
dc.subject |
Cooking Method |
en_US |
dc.subject |
Water holding |
en_US |
dc.subject |
Gel strength |
en_US |
dc.title |
THE EFFECT OF TRANSGLUTAMINASE AS A BINDING AGENT IN MIXTURE OF MEAT AND NON-MEAT GELS ON WATER HOLDING PROPERTIES AT DIFFERENT COOKING CONDITIONS |
en_US |
dc.type |
Article |
en_US |