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Use Of Microbial Transglutaminase And Nonmeat Proteins To Improve Functional Properties Of Low Nacl, Phosphate-Free Patties Made From Channel Catfish (Ictalurus Punctatus) Belly Flap Meat, Byungrok Min, Bartholomew W. Green
Use Of Microbial Transglutaminase And Nonmeat Proteins To Improve Functional Properties Of Low Nacl, Phosphate-Free Patties Made From Channel Catfish (Ictalurus Punctatus) Belly Flap Meat, Byungrok Min, Bartholomew W. Green
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
This study was aimed at developing value-added low sodium chloride (NaCl), phosphate-free restructured patties using minced channel catfish (Ictalurus punctatus) belly flap meat. The effect of microbial transglutaminase (MTGase) and nonmeat proteins (isolated soy protein, ISP, and whey protein concentrate, WPC; 1.7%, respectively) alone and in combinationwere evaluated to improve cooking yield and textural properties in patties with reduced NaCl and no phosphate. The concentration effect of MTGase (0.05% to 0.7%) was also studied. The addition of MTGase increased textural properties such as binding strength, hardness, cohesiveness, chewiness, and springiness, but decreased cooking yield of the patties ( …