The interaction of chia mucilage-based edible film and transglutaminase enzyme on spent hen meat nuggets

ABSTRACT

1. The aim of this study was to utilise low-value spent hen meat and investigate the possibility of using chia (Salvia hispanica L.) as a mucilage-based edible film to prevent loss of quality in meat products. For this purpose, spent hen meat was reconstructed with the addition of transglutaminase (TGase) at different concentrations (0.5, 1 and 1.5%) and used to produce nuggets. These were covered with chia mucilage-based film and kept at 4°C for 7 d.

2. The addition of transglutaminase and coating with film decreased meat pH (P < 0.01). Samples containing transglutaminase had higher thiobarbituric acid (TBA) value (P < 0.01), while the DPPH value of the samples was not affected by the transglutaminase and edible film (P > 0.05). Hence, mucilage-based edible film did not prevent or delay the oxidation of nuggets.

3. Transglutaminase improved the texture characteristics of the nuggets and the edible film reduced fat retention in the samples. The combined use of transglutaminase and film decreased cooking loss and increased water holding capacity (P < 0.01). In the sensory analysis, nuggets with transglutaminase and film had more overall acceptability scores, although the results were not statistically significant.

KEYWORDS:

• Chia mucilage
• spent hen meat
• transglutaminase
• texture
• edible film

Acknowledgments

The authors would like to thank the Selet Co. Inc., Konya, Turkey for providing the spent hens.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This study was supported by the Selcuk University Coordinating Office for Scientific Research Projects (SU-BAP-Konya, TURKEY) [Project Number: 19201082]. This study was prepared from the Master Thesis of the first author (İlkay ÇELİK).