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  • Title: Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed.
    Author: Cofrades S, López-López I, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F.
    Journal: Meat Sci; 2011 Apr; 87(4):373-80. PubMed ID: 21145666.
    Abstract:
    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.
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