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dc.contributor.authorUran, Harun
dc.contributor.authorYılmaz, İsmail
dc.date.accessioned2021-12-12T17:02:32Z
dc.date.available2021-12-12T17:02:32Z
dc.date.issued2018
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.urihttps://doi.org/10.1590/1678-457X.33816
dc.identifier.urihttps://hdl.handle.net/20.500.11857/3484
dc.description.abstractTransglutaminases 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.en_US
dc.description.sponsorshipProjects Administration Unit of Namik Kemal University [00.24.DR.09.03]en_US
dc.description.sponsorshipThis Scientific Research supported from Projects Administration Unit of Namik Kemal University under project no. 00.24.DR.09.03.en_US
dc.language.isoengen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science and Technologyen_US
dc.identifier.doi10.1590/1678-457X.33816
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjecttransglutaminaseen_US
dc.subjectchicken burgeren_US
dc.subjectqualityen_US
dc.subjecttextural propertiesen_US
dc.subjectmicrostructureen_US
dc.titleA research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementationen_US
dc.typearticle
dc.authoridYilmaz, Ismail/0000-0003-1116-0934
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.identifier.volume38en_US
dc.identifier.startpage19en_US
dc.identifier.issue1en_US
dc.identifier.endpage25en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid8373454100
dc.authorscopusid37045784900
dc.identifier.wosWOS:000429226400003en_US
dc.identifier.scopus2-s2.0-85044682099en_US
dc.authorwosidYilmaz, Ismail/ABA-3044-2020


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