Work

Effects of Transglutaminase on the Texture and Consumer Acceptability of Reduced‐Fat and Reduced‐Sodium Pork Balls

Year: 2026

Type: article

Abstract: Transglutaminase (TGase) is widely used to improve the texture and functional properties of processed meat products. However, information on the appropriate TGase concentration for maintaining desirable quality in reduced-fat and reduced-sodium pork products remains limited. This study investigated the effects of TGase incorporation at four levels (0%, 0.1%, 0.2%, and 0.3% w/w of pork leg meat) on the physicochemical properties, textural characteristics, and consumer acceptability of reduced-fat and reduced-sodium pork balls using a randomized complete block design. Increasing the TGase concentration generally enhanced the textural properties of the pork balls. The formulation containing 0.1% TGase received the highest texture liking score (6.8) and overall liking score (6.5). Its hardness, springiness, cohesiveness, and chewiness were 12,273.19 g force, 0.68, 0.52, and 6,370.55 N mm, respectively. Based on its favorable sensory performance, the 0.1% TGase formulation was selected for further validation. The validated product was microbiologically safe, with consumer acceptability scores ranging from 6.5 to 6.9. Furthermore, the product contained 6.46 g fat and 337.7 mg sodium per 100 g, representing reductions of 47.5% in fat and 27.1% in sodium compared with the reference product. These reductions met the United States Food and Drug Administration criteria for "reduced-fat" and "reduced-sodium" nutrient content claims. Overall, incorporation of 0.1% TGase effectively improved the textural and sensory quality of reduced-fat and reduced-sodium pork balls and shows potential for the development of healthier processed meat products.

Source: International Journal of Food Science

DOI: 10.1155/ijfo/8105626

Authors: Jarinya Sutti, Sujinda Sriwattana, Napapan Chokumnoyporn, Witoon Prinyawiwatkul

Institutions: Chiang Mai University, Chandrakasem Rajabhat University, Louisiana State University, Louisiana State University Agricultural Center

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $860