Effect of Transglutaminase on Gel Properties of Chicken Emulsion

The hardness and water-holding capacity were measured to study the textrue of chicken emulsion and the effect of different concentration of transglutaminase(TG),temperature and time condition on gel properties of chicken emulsion.The results showed that the best quality of chicken emulsion was obtained by adding 0.25% transglutaminase,and treating at 45℃for 2 hours.