Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab
LWT, cilt.42, sa.10, ss.1590-1596, 2009 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 42 Sayı: 10
- Basım Tarihi: 2009
- Doi Numarası: 10.1016/j.lwt.2009.06.005
- Dergi Adı: LWT
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.1590-1596
- Anahtar Kelimeler: Transglutaminase, Turkey doner kebab, Sodium caseinate, Non-fat dry milk
- Kırklareli Üniversitesi Adresli: Evet
Özet
Effects of microbial transglutaminase (MTGase) and its combinations with sodium caseinate (SC) or non-fat dry milk (NFDM) on quality of salt-free, low fat turkey döner kebab were investigated. The purpose of this study was to prevent quality deteriorations (e.g. cooking loss, textural problems) caused by a lack of salt in the product. The results of this study indicated that the use of MTGase can minimize textural quality loss caused by a lack of salt in turkey döner manufacture (p < 0.05). When the enzyme was combined with SC, or NFDM, its effect on texture was enhanced (p < 0.05) and improved cooking yield, moisture and sensory properties compared to the corresponding control manufactured without the enzyme, salt, SC and NFDM. (p < 0.05), however, there was no significant effect on pH and color As a result, the possible quality problems which may occur in salt free, low fat turkey döner can be overcome by the use of combinations of MTGase with SC or NFDM. © 2009.