Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

Raija Lantto, Eero Puolanne, Kati Katina, Markku Niemistö, Johanna Buchert, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)

Abstract

The effects of laccase and transglutaminase (TG) on the firmness and weight loss of cooked chicken meat homogenate gels were investigated at laboratory scale. The salt, trisodium pyrophosphate and meat contents were also used as variables. Laccase decreased firmness and increased weight loss of phosphate-free, low-meat (65%) and low-salt (1%) gels, although it modified myosin and troponin T and reacted with isolated myofibrils. By applying both low-salt (1%) and low-phosphate (0.17%) amounts, gel firmness decreased and weight loss increased (p<0.05) greatly. A high dosage of TG significantly improved (p<0.05) the strength of phosphate-free, low-meat and low-salt homogenate gels compared to the corresponding no-enzyme controls. TG improved gel firmness of the low-meat homogenate to the level of the homogenate containing 75% meat. Weight loss was increased significantly (p<0.05) in all cases when the high-TG dosage was used. Enzymes were not capable of improving either texture or water-holding capacity in the low-salt–low-phosphate system. The firmness and cooking loss of the chicken meat products containing different amounts of meat, salt and TG were investigated at pilot scale. Under the conditions and dosages used, TG was capable of improving (p<0.05) firmness of the products without a significant reduction in water-holding capacity.
Original languageEnglish
Pages (from-to)75-83
JournalEuropean Food Research and Technology
Volume225
Issue number1
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

Laccase
Transglutaminases
laccase
Meats
binding properties
protein-glutamine gamma-glutamyltransferase
breast meat
chicken meat
Meat
firmness
Chickens
Breast
Gels
meat
gels
Water
salts
Salts
weight loss
Weight Loss

Keywords

  • Laccase
  • Transglutaminase
  • Chicken myofibril
  • Chicken meat
  • Texture
  • Water-holding capacity

Cite this

Lantto, Raija ; Puolanne, Eero ; Katina, Kati ; Niemistö, Markku ; Buchert, Johanna ; Autio, Karin. / Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels. In: European Food Research and Technology. 2007 ; Vol. 225, No. 1. pp. 75-83.
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abstract = "The effects of laccase and transglutaminase (TG) on the firmness and weight loss of cooked chicken meat homogenate gels were investigated at laboratory scale. The salt, trisodium pyrophosphate and meat contents were also used as variables. Laccase decreased firmness and increased weight loss of phosphate-free, low-meat (65{\%}) and low-salt (1{\%}) gels, although it modified myosin and troponin T and reacted with isolated myofibrils. By applying both low-salt (1{\%}) and low-phosphate (0.17{\%}) amounts, gel firmness decreased and weight loss increased (p<0.05) greatly. A high dosage of TG significantly improved (p<0.05) the strength of phosphate-free, low-meat and low-salt homogenate gels compared to the corresponding no-enzyme controls. TG improved gel firmness of the low-meat homogenate to the level of the homogenate containing 75{\%} meat. Weight loss was increased significantly (p<0.05) in all cases when the high-TG dosage was used. Enzymes were not capable of improving either texture or water-holding capacity in the low-salt–low-phosphate system. The firmness and cooking loss of the chicken meat products containing different amounts of meat, salt and TG were investigated at pilot scale. Under the conditions and dosages used, TG was capable of improving (p<0.05) firmness of the products without a significant reduction in water-holding capacity.",
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Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels. / Lantto, Raija; Puolanne, Eero; Katina, Kati; Niemistö, Markku; Buchert, Johanna; Autio, Karin.

In: European Food Research and Technology, Vol. 225, No. 1, 2007, p. 75-83.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

AU - Lantto, Raija

AU - Puolanne, Eero

AU - Katina, Kati

AU - Niemistö, Markku

AU - Buchert, Johanna

AU - Autio, Karin

PY - 2007

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N2 - The effects of laccase and transglutaminase (TG) on the firmness and weight loss of cooked chicken meat homogenate gels were investigated at laboratory scale. The salt, trisodium pyrophosphate and meat contents were also used as variables. Laccase decreased firmness and increased weight loss of phosphate-free, low-meat (65%) and low-salt (1%) gels, although it modified myosin and troponin T and reacted with isolated myofibrils. By applying both low-salt (1%) and low-phosphate (0.17%) amounts, gel firmness decreased and weight loss increased (p<0.05) greatly. A high dosage of TG significantly improved (p<0.05) the strength of phosphate-free, low-meat and low-salt homogenate gels compared to the corresponding no-enzyme controls. TG improved gel firmness of the low-meat homogenate to the level of the homogenate containing 75% meat. Weight loss was increased significantly (p<0.05) in all cases when the high-TG dosage was used. Enzymes were not capable of improving either texture or water-holding capacity in the low-salt–low-phosphate system. The firmness and cooking loss of the chicken meat products containing different amounts of meat, salt and TG were investigated at pilot scale. Under the conditions and dosages used, TG was capable of improving (p<0.05) firmness of the products without a significant reduction in water-holding capacity.

AB - The effects of laccase and transglutaminase (TG) on the firmness and weight loss of cooked chicken meat homogenate gels were investigated at laboratory scale. The salt, trisodium pyrophosphate and meat contents were also used as variables. Laccase decreased firmness and increased weight loss of phosphate-free, low-meat (65%) and low-salt (1%) gels, although it modified myosin and troponin T and reacted with isolated myofibrils. By applying both low-salt (1%) and low-phosphate (0.17%) amounts, gel firmness decreased and weight loss increased (p<0.05) greatly. A high dosage of TG significantly improved (p<0.05) the strength of phosphate-free, low-meat and low-salt homogenate gels compared to the corresponding no-enzyme controls. TG improved gel firmness of the low-meat homogenate to the level of the homogenate containing 75% meat. Weight loss was increased significantly (p<0.05) in all cases when the high-TG dosage was used. Enzymes were not capable of improving either texture or water-holding capacity in the low-salt–low-phosphate system. The firmness and cooking loss of the chicken meat products containing different amounts of meat, salt and TG were investigated at pilot scale. Under the conditions and dosages used, TG was capable of improving (p<0.05) firmness of the products without a significant reduction in water-holding capacity.

KW - Laccase

KW - Transglutaminase

KW - Chicken myofibril

KW - Chicken meat

KW - Texture

KW - Water-holding capacity

U2 - 10.1007/s00217-006-0384-z

DO - 10.1007/s00217-006-0384-z

M3 - Article

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SP - 75

EP - 83

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 1

ER -