| dc.creator |
Kilic, Birol |
|
| dc.date |
2003-02-28T22:00:00Z |
|
| dc.date.accessioned |
2020-10-06T10:14:10Z |
|
| dc.date.available |
2020-10-06T10:14:10Z |
|
| dc.identifier |
5471defd-32fe-4fcf-9748-9eaaca687660 |
|
| dc.identifier |
10.1016/s0309-1740(02)00102-x |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/5471defd-32fe-4fcf-9748-9eaaca687660/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/60341 |
|
| dc.description |
The effect of microbial transglutaminase (MTGase) and sodium caseinate on the quality of chicken doner 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. (C) 2002 Elsevier Science Ltd. All rights reserved. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Effect of microbial transglutammase and sodium caseinate on quality of chicken doner kebab |
|
| dc.type |
info:eu-repo/semantics/article |
|