Table 2. Effect of transglutaminase on the optical and mechanical properties of mechanically deboned chicken meat protein films

TGase concentration (%)	L*¹⁾	a*²⁾	b*³⁾	Opacity	TS⁴⁾ (MPa)	EAB⁵⁾ (%)
0	75.31 ± 0.89^a	2.64 ± 0.36^d	42.74 ± 2.65^c	1.72 ± 0.01^b	2.39 ± 0.04^c	97.56 ± 4.55^bc
1	70.66 ± 0.74^b	5.40 ± 0.11^b	49.62 ± 0.88^ab	2.56 ± 0.33^a	2.90 ± 0.09^b	88.04 ± 5.37^c
2	72.07 ± 1.02^b	4.50 ± 0.46^c	47.01 ± 1.46^b	1.60 ± 0.20^b	2.24 ± 0.06^d	108.40 ± 10.70^b
3	70.59 ± 1.08^b	5.32 ± 0.35^b	49.56 ± 1.84^ab	1.90 ± 0.01^b	4.01 ± 0.05^a	129.19 ± 15.86^a
4	68.30 ± 1.15^c	6.67 ± 0.44^a	51.58 ± 0.31^a	1.20 ± 0.12^c	2.27 ± 0.07^d	96.10 ± 8.04^bc