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KMID : 1007520030120040365
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Food Science and Biotechnology
2003 Volume.12 No. 4 p.365 ~ p.370
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Microbial Transglutaminase Induced Cross-linking of a Selected Comminuted Muscle System - Processing Conditions for Physical Properties of Restructured Meat
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Lee Eun-Young
Park Jiyong
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Abstract
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Microbial transglutaminase (MTGase) can restructure low-value cuts of meat, enhancing the market value of processed meat products. Processing conditions were evaluated using response surface methodology. The processing conditions for maximum texture properties were at incubation temperatures of 15.8-16.8℃ with MTGase concentrations of 0.24-0.28％, MTGase significantly increased the hardness, chewiness and springiness of restructured meat by 42％, 75％ and 14％, respectively. The water holding capacity slightly decreased, but the cooking loss and color values did not change. MTGase is a potentially useful enzyme for creating novel protein foods with unique physical properties. Optimum process conditions are economical for producing high-quality RM products.
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