Czech J. Food Sci., 2012, 30(5):404-411 | DOI: 10.17221/451/2011-CJFS

Effect of enzymatic modification on chicken surimi

Jerzy STANGIERSKI1, Ryszard REZLER2, Hanna Maria BARANOWSKA2, Stefan POLISZKO2
1 Department of Food Quality Management and
2 Department of Physics, Faculty of Food Science and Technology, Poznan University of Life Sciences, Poznan, Poland

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.

Keywords: transglutaminase; texture; rheology; NMR; water activity

Published: October 31, 2012  Show citation

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STANGIERSKI J, REZLER R, BARANOWSKA HM, POLISZKO S. Effect of enzymatic modification on chicken surimi. Czech J. Food Sci. 2012;30(5):404-411. doi: 10.17221/451/2011-CJFS.
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