Work

Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins

Year: 2005

Type: article

Abstract: Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins.MTGase especially promoted the coagulation of myosin heavy chain (MHC).However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough.The breaking strength of the heat-induced gel made of myosin B from low-quality meat with MTGase was lower than that of normal meat.Sausage made with low-quality meat with MTGase did not exhibit improved hardness, as compared to that made with normal meat.Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and MTGase was used in the sausage.(Asian-

Source: Asian-Australasian Journal of Animal Sciences

DOI: 10.5713/ajas.2006.102

Authors: K. Katayama, K. B. Chin, S. Yoshihara, M. Muguruma

Institutions: Marudai FOOD Co., Ltd. (Japan), Chonnam National University, University of Miyazaki

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $370