| Abstract | Mesna industrija sve više napreduje, ali i pokušava iznaći nove načine kako povećati proizvodnju sa minimalnim utroškom sredstava i materijala. Enzim transglutaminaza (TG) može u tome znatno pomoći jer manje komade mesa, svojim djelovanjem, povezivanjem proteina, pretvara u jedan, uniformni komad mesa. Predmet ovog istraživanja jest utvrditi ima li enzim utjecaj na fizikalna i senzorna svojstva prsnog mišića brojlerskih pilića te u kolikoj mjeri. Istraživan je dodatka 0,2 0,4; 0,6; 0,8; te 1% TG u restrukturiranom mesu pilećih prsa, te kako on djeluje na fizikalna svojstva poput pH vrijednost, vrijednosti boje, kala kuhanja te silu presijecanja. Uz to se htjelo utvrditi i djeluju li navedeni udjeli enzima i na senzorna svojstva mesa (boja, miris, presjek, okus, tekstura, dopadljivost). Dobiveni rezultati su djelomično u skladu sa istraživanjima drugih znanstvenika, udjeli od 0,2; 0,4; te 0,6% TG nemaju znatni utjecaj, dok udijeli od 0,8 i 1% TG znatno utječu na fizikalna svojstva poput kala kuhanja i sile presijecanja. Isto tako, udio TG nema vidljiv utjecaj na senzorna svojstva restrukturiranog mesa pilećih prsa. |
| Abstract (english) | The meat industry is advancing more and more, but it is also trying to find new ways to increase production with minimal utilization of funds and materials. The enzyme transglutaminase (TG) can help a lot in this because it turns smaller pieces of meat into a single, uniform piece by binding of proteins. The subject of this study is to determine whether the enzyme has an effect on physical and sensory properties of broiler chicken breast meat and to what extent. The effect of addition of 0.2; 0.4; 0.6; 0.8; and 1% of TG in restructured chicken meat is being assessed, and how it affects the physical properties such as pH value, color value, cooking loss and the required shear force. Also it was aimed to determine whether these enzyme proportions also affect the sensory properties of meat (color, odor, appearance, taste, texture, and general evaluation). The results obtained are partly in line with the researches, proportions of 0.2; 0.4; and 0.6% TG have no significant effect, while addition of 0.8 and 1% TG significantly affect physical properties such as cooking loss and shear force. Likewise, the proportion of TG has no visible effect on the sensory properties of restructured chicken breast meat. |
