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Effect of enzymatic modification on chicken surimi

Author

Listed:
  • Jerzy STANGIERSKI

    (Department of Food Quality Management and)

  • Ryszard REZLER

    (Department of Physics, Faculty of Food Science and Technology, Poznan University of Life Sciences, Poznan, Poland)

  • Hanna Maria BARANOWSKA

    (Department of Physics, Faculty of Food Science and Technology, Poznan University of Life Sciences, Poznan, Poland)

  • Stefan POLISZKO

    (Department of Physics, Faculty of Food Science and Technology, Poznan University of Life Sciences, Poznan, Poland)

Abstract

The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molecular dynamics, and water activity were assessed. Surimi samples were supplemented with 0.3 g/100 g MTG and incubated maximally for about 7 h at the temperature of 15°C. The greatest changes of the chicken surimi properties were observed during the initial period, i.e. during 3 h of proteins incubation with MTG. Surimi modification with transglutaminase increased the equilibrium water activity in comparison with the value obtained for the control sample. At the same time, the mean diffusion coefficient in the enzymatically modified poultry surimi sample reached the value nearly twice higher than in the control sample.

Suggested Citation

  • Jerzy STANGIERSKI & Ryszard REZLER & Hanna Maria BARANOWSKA & Stefan POLISZKO, 2012. "Effect of enzymatic modification on chicken surimi," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(5), pages 404-411.
    • Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:451-2011-cjfs
    DOI: 10.17221/451/2011-CJFS
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    Citations

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    Cited by:

    1. Yang ZHANG & Xin-Huai ZHAO, 2013. "Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(6), pages 559-567.
    2. Jerzy Stangierski & Ryszard Rezler & Hanna Maria Baranowska & Stefan Poliszko, 2013. "Effect of enzymatic modification on frozen chicken surimi," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 203-210.

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