Table 1. Effect of transglutaminase on the physical properties and water vapor permeability (WVP) of mechanically deboned chicken meat protein films
TGase concentration (%) | Thickness (mm) | Moisture (%) | Solubility (%) | WVP (g mm/kPa h m2) |
0 | 0.164 ± 0.001d | 11.70 ± 0.66 | 38.14 ± 1.46a | 1.35 ± 0.01d |
1 | 0.179 ± 0.001c | 10.34 ± 0.63 | 36.37 ± 1.41ab | 1.74 ± 0.08b |
2 | 0.180 ± 0.003bc | 10.12 ± 0.51 | 33.53 ± 1.95bc | 1.57 ± 0.07c |
3 | 0.186 ± 0.006b | 9.99 ± 0.25 | 32.14 ± 1.61c | 2.01 ± 0.12a |
4 | 0.191 ± 0.002a | 9.99 ± 0.76 | 33.70 ± 1.16bc | 1.76 ± 0.01b |