Journal article
Dielectric properties of chicken and fish muscle treated with microbial transglutaminase
Food chemistry, Vol.120(2), pp.361-370
2010
Handle:
https://hdl.handle.net/2376/115571
Abstract
Transglutaminase (MTGase) initiates the formation of covalent bonds between glutamine and lysine residues in proteins. Adding MTGase can improve the thermal stability of meat proteins, imparting desirable properties to reconstructed products during heating. In this study, the dielectric constant and loss factor of MTGase (0.5%)-treated chicken, salmon and trout muscle were determined and compared with untreated muscle at RF (27 and 40
MHz) and MW (433, 915, and 1800
MHz) frequencies from 20 to 130
°C. The MTGase-treated chicken muscle tended to have higher dielectric constant and loss values at RF frequencies at all temperatures tested. At MW frequencies, the dielectric constants were similar between the MTGase-treated chicken muscle and the control, but the dielectric loss was higher for the MTGase-treated tissue. Similar trends were observed for salmon or trout tissue for dielectric constant; however, at RF frequencies, the dielectric loss factor for MTGase-treated fish was not consistently higher than that of the control. Dielectric loss factors were higher for salmon or trout at RF frequencies than for chicken muscle at the same temperature. The addition of MTGase promotes cross-linking and stronger gel formation for RF and MW treatment.
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Details
- Title
- Dielectric properties of chicken and fish muscle treated with microbial transglutaminase
- Creators
- P Basaran - Suleyman Demirel University, Department of Food Engineering, Cunur, Isparta, TurkeyN Basaran-Akgul - Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, USAB.A Rasco - Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, USA
- Publication Details
- Food chemistry, Vol.120(2), pp.361-370
- Academic Unit
- Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900547777601842
- Language
- English
- Resource Type
- Journal article