Effect of enzymatic modification on chicken surimi

Abstract

Stangierski J., Rezler R., Baranowska H.M., Poliszko S. (2012): Effect of enzymatic modification on chicken surimi. Czech J. Food Sci., 30: 404-411.The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molecular dynamics, and water activity were assessed. Surimi samples were supplemented with 0.3 g/100 g MTG and incubated maximally for about 7 h at the temperature of 15°C. The greatest changes of the chicken surimi properties were observed during the initial period, i.e. during 3 h of proteins incubation with MTG. Surimi modification with transglutaminase increased the equilibrium water activity in comparison with the value obtained for the control sample. At the same time, the mean diffusion coefficient in the enzymatically modified poultry surimi sample reached the value nearly twice higher than in the control sample.

Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR

“…For all NPS pastes regardless the period of their storage in an ice shrank up to 90 days only one spin-lattice (T 1 ) and one spin-spin (T 2 ) relaxation time could be observed. It was characteristic for biopolymers pastes [35,40]. It suggested that in spite of progressing retrogradation of starches there was a fast chemical exchange, that is, the within the time necessary for the energy transfer from spin into environment as well as into to another spin, molecules of water could migrate from one fraction of water into another.…”

Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration

“…Measurements of water activity were performed using the analyzer of water diffusion and activity ADA-7 (COBRABID, Pozna ń, Poland), with a system of automatic time recording of water evacuation runs from individual samples. Detailed characteristics of the experimental method were as described by Stangierski et al [37], with a slight modification [38]. The starch powders were placed in measuring vessels with a diameter of 2 cm.…”