Effect of Reaction Time of TGase on the Water-Holding Capacity and Gel Properties of Reduced-Fat and Reduced-Sodium Chicken Meat Batters

In this paper, the effects of TGase reaction times (0, 6, 12, 18, and 24 h) at 4 °C on the solubility, emulsion stability, cooking yield, gel properties and water distribution of reduced-fat and reduced-sodium chicken meat batter were studied. The results showed that the reaction time had a significant effect on the water fluidity and quality characteristics of reduced-fat and reduced-sodium chicken meat batter. The solubility, cooking yield and water-holding capacity of salt-soluble proteins initially increased then decreased with extended reaction time, reaching maximum values of 65.50%, 96.13% and 96.00%, respectively, at 12 h. The emulsifying stability and textural properties initially increased, then decreased with extended reaction time (<i>p</i> < 0.05), achieving optimal levels at 12 h. In contrast, the initial relaxation time of T21 and T22 initially decreased (<i>p</i> < 0.05) and then increased (<i>p</i> < 0.05) with longer reaction times; the minimum values were 12 h, especially the free water decreased from 17.97% to 6.69%, consistent with the finding on water-holding capacity and gel properties. In conclusion, the reaction time of the TGase affected its effect on improving the gel effect of reduced-fat and reduced-sodium chicken meat batter, and the best effect was achieved at 12 h.