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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...

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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

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