اثر آنزیم ترانس گلوتامیناز میکروبی و نمک روی ویژگی های فیزیکی شیمیایی ناگت مرغ

The effect of microbial transglutaminase (mtgase), and sodium cholorid (nacl) on chemical, and textural quality of chicken nugget was investigated in current study, using response surface methodology (rsm). the soluble peptide, fat absorption, expressible water and textural properties (breaking force, hardness, chewiness, adhesiveness and springiness) were assessed. treatments had no significant effects on soluble peptide content, and fat absorption. the results indicated that enzyme and salt both were effective factors on expressible water (p < 0.05). furthermore, increasing in mtgase and salt level had significant linear effect on springiness and deformation (p < 0.05). mtgase and time of incubation had synergistic effect on deformation (p < 0.05). under higher activity of mtgase and incubation time, nugget deformation increased significantly. the higher level of mtgase, salt and incubation time were caused the higher hardness, chewiness and adhesiveness. the optimum condition for this experiment was mtgase activity, nacl concentration, and incubation time of 1.48%, 0.85% and 25min, respectively. on the basis of the results, it can be concluded that mtgase can improve chemical and textural quality of low salt chicken nuggets.