caa a22 4500 463156706 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0531-6 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0531-6 Enzymatic modification of selected functional properties of myofibril preparation obtained from mechanically recovered poultry meat [Elektronische Daten] [Jerzy Stangierski, Jan Zabielski, Jacek Kijowski] The effect of addition of 3g/L of commercially available transglutaminase preparation to protein extracts obtained from mechanically recovered poultry meat was studied. The content of free thiol groups (-SH), thermal drip and gel texture were determined. After pre-incubation at 7-8°C for 1, 3, 5 and 24h, the samples were subjected to one-step heating at 50, 60, 70 and 80°C and two-step heating at 50/80, 55/80 and 60/80°C. The addition of preparation and the extension of pre-incubation time led to decrease of free -SH groups content. After heating, the number of thiol groups decreased, the texture was improved, but thermal drip from gels increased. The amount of -SH groups in gel extracts subjected to one-step heating decreased with simultaneous increase of mechanical strength of gels. Protein gels subjected to two-step heating exhibited higher firmness than gels subjected to one-step heating. Thus, the 3g/L addition of transglutaminase preparation in combination with one-step thermal processing at 70°C and pre-incubation for 3h contributed to improvement of texture properties of model gels and low thermal drip. Springer-Verlag, 2006 Myofibril preparation nationallicence Transglutaminase nationallicence Thiol groups nationallicence Functional properties nationallicence Stangierski Jerzy Department of Food Quality Management, Faculty of Food Science and Nutrition, the A. Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624, Poznan, Poland aut Zabielski Jan Department of Food Quality Management, Faculty of Food Science and Nutrition, the A. Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624, Poznan, Poland aut Kijowski Jacek Department of Food Quality Management, Faculty of Food Science and Nutrition, the A. Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624, Poznan, Poland aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 233-237 1438-2377 226:1-2<233 2007 226 217 https://doi.org/10.1007/s00217-006-0531-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0531-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Stangierski Jerzy Department of Food Quality Management, Faculty of Food Science and Nutrition, the A. Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624, Poznan, Poland aut NATIONALLICENCE 700 1- Zabielski Jan Department of Food Quality Management, Faculty of Food Science and Nutrition, the A. Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624, Poznan, Poland aut NATIONALLICENCE 700 1- Kijowski Jacek Department of Food Quality Management, Faculty of Food Science and Nutrition, the A. Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624, Poznan, Poland aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 233-237 1438-2377 226:1-2<233 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer