title: Effect of microbial transglutaminase and sodium caseinate on quality of chicken döner kebab.
abstract: The effect of microbial transglutaminase (MTGase) and sodium caseinate on the quality of chicken döner kebab was investigated. Yield, color, pH, SDS-polyacrylamide gel electrophoresis (SDS-PAGE), texture, and sensory evaluations were measured. The results of SDS-PAGE showed that addition of MTGase with or without sodium caseinate created cross-linking between meat proteins. Texture measurements indicated that the effect of the enzyme on binding properties of chicken meat is more effective if it is used with sodium caseinate (P<0.05). Sensory evaluation was not significantly different statistically among treatments.
authors: Department of Food Engineering, Ataturk University, Faculty of Agriculture, 25240, Erzurum, Turkey.
authors: Birol
authors: B
authors: Kilic