Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties

In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treat...

Descripción completa

Detalles Bibliográficos
Autores principales: Yayli, Damla, Turhan, Sadettin, Saricaoglu, Furkan Turker
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686321/
https://www.ncbi.nlm.nih.gov/pubmed/29147086
http://dx.doi.org/10.5851/kosfa.2017.37.5.635

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686321/
https://www.ncbi.nlm.nih.gov/pubmed/29147086
http://dx.doi.org/10.5851/kosfa.2017.37.5.635

Ejemplares similares