Evaluation of transglutaminase on the quality of low-salt chicken meat-balls

The purpose of this study was to examine the effect of different concentrat ions of crude pig plasma transglutaminase (TGase) at 0, 0.05, 0.1, 0.2, 0.4 and 1.0% on the quality of low-salt chicken meat-balls. Yield, color, gel strength, microstructure and sensory evaluation were measured. The results showed that both the yield and gel strength of the meat-balls increased as TGase supplement increased (P < 0.05) without any obvious effect on color. Scanning electron microscopy (SEM) indicated firmer and more regular gel st ructures with increasing TGase addition. Texture, juiciness and overall acc eptability as judged by sensory evaluation were not statistically affected until the level of TGase reached 1.0% (P < 0.05). (C) 2000 Elsevier Science Ltd. All rights reserved.