Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Raw Material and Preparation of Restructured Chicken Breast Meat
2.2. Physicochemical Analyses
2.2.2. Color
2.2.3. Cooking Loss
2.2.4. Warner–Bratzler Shear Force
2.3. Sensory Evaluation
2.4. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Attributes
3.2. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Conflicts of Interest
References
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Treatments | ||||||
---|---|---|---|---|---|---|
0 | 0.2 | 0.4 | 0.6 | 0.8 | 1.0 | |
Attribute | ||||||
pH | 5.82 ± 0.01 a | 5.88 ± 0.01 b | 5.89 ± 0.01 b | 5.91 ± 0.01 b | 5.90 ± 0.01 b, | 5.87 ± 0.01 b |
L * | 56.44 ± 0.35 a | 63.53 ± 0.35 b,d | 63.39 ± 0.35 b,e | 61.83 ± 0.35c | 62.02 ± 0.35 c,de | 61.97 ± 0.35 c,e |
a * | 11.53 ± 0.34 a | 12.33 ± 0.34 a,b | 13.00 ± 0.34 b,c | 12.38 ± 0.34 a,c | 12.33 ± 0.34 a,b | 12.79 ± 0.34 b,c |
b * | 20.20 ± 0.51 | 19.62 ± 0.51 | 20.44 ± 0.51 | 19.50 ± 0.51 | 19.06 ± 0.51 | 19.69 ± 0.51 |
CL, % | 19.84 ± 0.90 a | 15.51 ± 0.90 b | 15.04 ± 0.90 b | 14.95 ± 0.90 b | 15.97 ± 0.90 b | 15.79 ± 0.90 b |
WBSF, N | 16.90 ± 0.41 a | 5.16 ± 0.41 b | 5.39 ± 0.41 b | 5.16 ± 0.41 b | 5.98 ± 0.41 b | 6.92 ± 0.41 b |
Treatments | ||||||
---|---|---|---|---|---|---|
0 | 0.2 | 0.4 | 0.6 | 0.8 | 1.0 | |
Attribute | ||||||
Color | 6.57 ± 0.66 | 5.28 ± 0.66 | 5.71 ± 0.66 | 4.92 ± 0.66 | 5.00 ± 0.66 | 5.85 ± 0.66 |
Taste | 6.14 ± 0.63 | 5.57 ± 0.63 | 5.00 ± 0.63 | 5.28 ± 0.63 | 5.28 ± 0.63 | 5.57 ± 0.63 |
Odor | 6.00 ± 0.55 | 6.42 ± 0.55 | 6.28 ± 0.55 | 5.57 ± 0.55 | 5.57 ± 0.55 | 5.71 ± 0.55 |
Texture | 6.00 ± 0.58 | 5.42 ± 0.58 | 4.85 ± 0.58 | 5.42 ± 0.58 | 5.71 ± 0.58 | 5.57 ± 0.58 |
Overall Acceptability | 6.14 ± 0.51 | 5.14 ± 0.51 | 5.00 ± 0.51 | 5.21 ± 0.51 | 5.28 ± 0.51 | 5.35 ± 0.51 |
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Kaić, A.; Janječić, Z.; Žgur, S.; Šikić, M.; Potočnik, K. Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase. Animals 2021, 11, 2641. https://doi.org/10.3390/ani11092641
Kaić A, Janječić Z, Žgur S, Šikić M, Potočnik K. Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase. Animals. 2021; 11(9):2641. https://doi.org/10.3390/ani11092641
Chicago/Turabian StyleKaić, Ana, Zlatko Janječić, Silvester Žgur, Monika Šikić, and Klemen Potočnik. 2021. "Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase" Animals 11, no. 9: 2641. https://doi.org/10.3390/ani11092641
APA StyleKaić, A., Janječić, Z., Žgur, S., Šikić, M., & Potočnik, K. (2021). Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase. Animals, 11(9), 2641. https://doi.org/10.3390/ani11092641