title: Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed.
abstract: Characteristics of restructured poultry steaks as affected by addition of Sea Spaghetti seaweed (3% dry matter) combined with NaCl reduction and a microbial transgutaminase/caseinate (MTGase/caseinate) system as a cold binding agent were studied during chill storage. The incorporation of Sea Spaghetti caused a slight (P<0.05) increase in purge loss but reduced cooking loss in the products. Addition of MTGase/caseinate did not affect water binding properties. The added seaweed and the MTGase/caseinate system both increased (P<0.05), the Kramer shear force (KSF) of raw products, making them easier to handle. No such effect was observed in cooked products. Products with Sea Spaghetti had higher levels (P<0.05) of total viable counts and lactic acid bacteria, and also higher levels of tyramine and spermidine. All products were judged acceptable by a sensory panel. During chill storage no important changes were found in the target properties due to composition.
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), formerly, Instituto del Frío (CSIC), C/ Jose Antonio Novais, 10, 28040 Madrid, Spain. scofrades@if.csic.es
authors.forename: S
authors.initials: S
authors.lastname: Cofrades
authors.forename: I
authors.initials: I
authors.lastname: López-López
authors.forename: C
authors.initials: C
authors.lastname: Ruiz-Capillas
authors.forename: M
authors.initials: M
authors.lastname: Triki
authors.forename: F
authors.initials: F
authors.lastname: Jiménez-Colmenero
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis; D002645:Chickens; D015169:Colony Count, Microbial; D003296:Cooking; D005511:Food Handling; D005516:Food Microbiology; D007777:Lactobacillaceae; D011202:Poultry Products / Q000382:microbiology*; D012624:Seaweed; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D011503:Transglutaminases / Q000737:chemistry*
chemical_list: D001679:Biogenic Amines; D017673:Sodium Chloride, Dietary; D011503:Transglutaminases