Use of microbial transglutaminase in the technology of poultry surimi

Authors

  • Т. Maevskaia
  • S. Bazyvoliak
  • L. Peshuk

Keywords:

electroactivated solutions, microstructure, poultry meat, surimi, transglutaminase, washing

Abstract

The issue of egg-production hens processing after their productive use and mechanically deboned meat of broiler chickens is of great importance for Ukraine and the whole world. One of the ways of using this raw material as a source of food protein could be production of forcemeat – surimi. The difficulties of technological cleaning process consist of the presence of a considerable amount of fat, blood, collagen in uncleansed mass that complicate the concentration of myofibrillar proteins and obtaining of more valuable product with long usage period. Usage of electrochemically activated systems allows removing mentioned disadvantages, but gel-forming properties give way to fish surimi level. It is desirable to improve them through using of exogenous form of transglutaminase – enzyme of microbe origin. The object of current research was an estimation of transglutaminase affect on isopeptide bons in cleansed poultry forcemeat. To fulfill this object the gel pictures were obtained using the method of scanning electronic microscopy, the analysis of polygonal structures amount per area unit was conducted, indices of water activity and water-keeping ability in connection with microstructure were compared. The obtained results can be used in technologies of import-replaced products made of native non-valuable material.

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References

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Published

2021-11-06

How to Cite

Maevskaia Т., Bazyvoliak, S., & Peshuk, L. . (2021). Use of microbial transglutaminase in the technology of poultry surimi. FOOD RESOURCES, 3(05), 119–125. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/383

Issue

Vol. 3 No. 05 (2015): Food Resources

Section

Технічні науки

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