Highlights•Classification of processed poultry meat products based is given.•Classification of
functional ingredients is given.•Mechanisms of action of functional ingredients for poultry …

Microbial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces
mobaraensis that forms covalent cross-links between protein molecules. Studies are being …

Transglutaminase (TGase) is gaining increasing recognition as a novel and healthier bio-
binder for meat analogs. This work focused on the TGase-induced crosslinking behaviors …

Transglutaminases are enzymes that catalyze the cross-linking between peptides or
proteins. They play an important role in heat stability, gel-formation capability, water-holding …

Abstract Effects of microbial transglutaminase (MTGase), fibrin/thrombin combination
(fibrimex), alginate or combination of these binding agents on physicochemical parameters …

The aim of this study was to utilise low-value spent hen meat and investigate the possibility
of using chia (Salvia hispanica L.) as a mucilage-based edible film to prevent loss of quality …

The aim of this work was to evaluate the physico-chemical, instrumental color and texture,
and sensory qualities of restructured tilapia steaks elaborated with small sized (non …

Simple Summary Transglutaminases are enzymes used for joining cuts or fragments of meat
together to make larger pieces that are easier to handle or a product that is more attractive to …

Transglutaminase (TGase) is an enzyme widely used in the food industry. In this study, the
effect of transglutaminase enzyme on the chemical and physical characteristics of cooked …

The aim of this study was to investigate the effects of binding agents like microbial
transglutaminase (MTG) and fibrinogen/thrombin protein isolate (FB) on the oxidative …