Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase

Simple Summary Transglutaminases are enzymes used for joining cuts or fragments of meat together to make larger pieces that are easier to handle or a product that is more attractive to consumers. They react differently with various meats and at different inclusion levels, so this study investigated quality traits of intact chicken meat and restructured chicken meat supplemented with different proportions of transglutaminase. The results showed that enzyme-supplemented restructured meat had lower cooking loss and greater tenderness compared to intact meat. Sensory attributes were not affected by the supplemented enzyme, and there was no difference in these attributes compared to intact meat. Therefore, supplementation with transglutaminase could be undoubtedly considered as a valuable contributing agent in improving yield and texture of minced meat, and reducing other additives usually used in chicken meat processing. Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positive effect on the texture of the meat product. This study aimed to investigate the physicochemical and sensory attributes of intact and restructured chicken meat supplemented with different TG proportions. The study was conducted on chicken breast meat samples (n = 40) originating from the line Ross 308. The intact samples were separated from the pectoralis major muscle, whereas the rest of the breast meat was ground, divided into equal parts, and supplemented with TG (0.2%; 0.4%; 0.6%; 0.8%; 1%). The intact meat had the highest cooking loss (19.84) when compared to 0.2% (15.51), 0.4% (15.04), 0.6% (14.95), 0.8% (14.95), and 1% (15.79) TG-supplemented meat. The intact meat had greater shear force (16.90) than 0.2% (5.16), 0.4% (5.39), 0.6% (5.16), 0.8% (5.98), and 1% (6.92) TG supplemented meat. There was no difference between intact meat and TG-supplemented meat in color, taste, odor, texture, and overall acceptability (p > 0.05). Therefore, TG supplementation can be used in improving yield and texture of minced chicken meat.