Effect of microbial transglutaminase and sodium caseinate on quality of chicken dِner kebab

The effect of microbial transglutaminase (MTGase) and sodium caseinate on the quality of chicken döner kebab was investigated. Yield, color, pH, SDS–polyacrylamide gel electrophoresis (SDS–PAGE), texture, and sensory evaluations were measured. The results of SDS–PAGE showed that addition of MTGase with or without sodium caseinate created cross-linking between meat proteins. Texture measurements indicated that the effect of the enzyme on binding properties of chicken meat is more effective if it is used with sodium caseinate (P<0.05). Sensory evaluation was not significantly different statistically among treatments.