IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v31y2013i3id181-2012-cjfs.html
   My bibliography  Save this article

Effect of enzymatic modification on frozen chicken surimi

Author

Listed:
  • Jerzy Stangierski

    (Department of Food Quality Management and)

  • Ryszard Rezler

    (Department of Physics, Poznan University of Life Sciences, Poznan, Poland)

  • Hanna Maria Baranowska

    (Department of Physics, Poznan University of Life Sciences, Poznan, Poland)

  • Stefan Poliszko

    (Department of Physics, Poznan University of Life Sciences, Poznan, Poland)

Abstract

The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynamics of water, water activity, and thermal properties of proteins. Surimi was produced from mechanically separated poultry meat. The amount of 3 g/kg MTG were added to samples of fresh, frozen (stored at -22°C for 30 days), and defrosted surimi which were incubated for a max. 9 h at 15°C. The highest values of the analysed texture attributes and rheological modules were recorded in the case of the sample enzymatically modified before freezing. The values of spin-lattice relaxation time were significantly higher in the control system. In comparison to non-modified surimi, the samples treated with MTG were characterised by a considerable increase in the equilibrium water activity. After 7 h modification, the value of enthalpy for surimi protein was by approx. 30% lower in comparison to the control sample.

Suggested Citation

  • Jerzy Stangierski & Ryszard Rezler & Hanna Maria Baranowska & Stefan Poliszko, 2013. "Effect of enzymatic modification on frozen chicken surimi," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 203-210.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:181-2012-cjfs
    DOI: 10.17221/181/2012-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/181/2012-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/181/2012-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/181/2012-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. Jerzy STANGIERSKI & Ryszard REZLER & Hanna Maria BARANOWSKA & Stefan POLISZKO, 2012. "Effect of enzymatic modification on chicken surimi," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(5), pages 404-411.
    Full references (including those not matched with items on IDEAS)

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Jiahui JIN & Xiaodan WANG & Yunxiu HAN & Yaoxuan CAI & Yingming CAI & Hongmei WANG & Lingtao ZHU & Liping XU & Lei ZHAO & Zhiyuan LI, 2016. "Combined beef thawing using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(6), pages 547-553.

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Yang ZHANG & Xin-Huai ZHAO, 2013. "Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(6), pages 559-567.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:181-2012-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.