A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation

Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study the effect of transglutaminase on the quality characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1%) and the other treatments applied in burger production were followed. After the product was formed, it was left in the cold for a while and then analyses were carried out. According to the results, the enzyme contribution did not cause changes in the nutritional items (ash, fat, protein) of the product groups. However, there was a significant decrease in the cooking loss and a significant increase in the texture values in the groups in which the enzyme amount was increased. Although the texture of the products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers compared to the control samples. Scanning Electron Microscopy (SEM) images also supported to the texture values of samples with the increase of cross-linking in microstructure.摘要 转谷氨酰胺酶（Transglutaminases）是一类可催化肽与蛋白质之间发生交联反应的酶类。该酶在改善蛋白质的热稳定性、成胶能力、持水力、乳化性及营养特性方面具有重要作用。凭借其优异的结合特性，转谷氨酰胺酶被广泛应用于多种肉制品的生产加工中。本研究探究了转谷氨酰胺酶添加对鸡肉汉堡品质特性的影响。实验设置了0.2%、0.4%、0.6%、0.8%及1%共5种不同的酶添加浓度，其余汉堡生产环节均按照标准化流程进行。产品成型后，先将其置于冷藏环境静置一段时间，随后开展各项检测分析。结果表明，转谷氨酰胺酶的添加并未对各组样品的营养指标（灰分、脂肪、蛋白质含量）产生显著影响。但随着酶添加量的提升，样品的蒸煮损失显著降低，质构特性则显著提升。尽管产品质构得到优化，但与对照组相比，转谷氨酰胺酶处理并未对鸡肉汉堡的感官参数造成显著影响。扫描电子显微镜（Scanning Electron Microscopy, SEM）成像结果进一步证实，随着样品微观结构交联程度的增加，其质构特性也得到相应提升，与前述检测结果相契合。