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