Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products
Table 2
Studies using microbial tranglutaminase (MTGase) in meat food.
Product
Conditions
Results
Reference
Chicken and beef sausages
Proportion of MTGase to MHC* = 1 : 500. Heat treatment: 40°C/30 minutes using a thermo-minder; 80°C/30 minutes, using a water bath shaker. *MHC: myosin heavy chain.
MTGase affected the breaking strength score in both meat types, especially for beef cooked at 80°C. The functional properties of MTGase make it a good protein-binding agent, positively helping the functionality of proteins to improve the texture and gelation of sausages. Some variation in gel improvement level between chicken and beef sausages were observed, in response to MTGase, as well as to the original glutamyl and lysine contents.
Treatments: no treatment (control); immersion in a saline (NaCl with 200 ppm of KNO3 and 100 ppm of NaNO2) aqueous solution (3%, w/v) for 10 minutes at 4°C; and even distribution of a mixture of salts (NaCl with 200 ppm of KNO3 and 100 ppm of NaNO2) on the surfaces for 1 minute and after 10 minutes of setting time. Binding temperature: 0°C, 7°C and 24°C. MTGase: powder and liquid (MTGase at 0.1% in solution of NaCl 3%).
MTGase provided enough stable cross-links in the course of the salting and drying processes. The highest binding force and rate were obtained by treating the meat surface with a mixture of salts (NaCl including KNO3 and NaNO2) then adding MTGase.
High pressure treatment (300 MPa, 25°C, 15 minutes), combined with a prior or a subsequent setting step (25°C, 2 hours), 1.5% chitosan and/or 0.02% MTGase.
MTGase led to an increase in hardness and a considerable decrease in elasticity and breaking deformation. MTGase activity was greater when setting was applied before pressurization than after; moreover, there was no synergism derived from the addition of chitosan and MTGase together.
MTG with sodium caseinate (SC) led to a slight increase in peak temperature (Tmax) values of myosin. MTGase treatment caused a slight decrease in Tmax values of myosin
Phosphate-free product. Salt levels: 2% and 1%; MTG: 0%, 0.075% and 0.15%. Processing conditions: 72°C/ minutes and 78°C/ minutes.
MTG affected consistency and overall acceptability of the product. MTG had no effect on firmness, juiciness, color, odor, taste and saltiness. MTG can be used at a level of 0.15% with reduced salt level (1%) and processing at 72°C/65 minutes to produce phosphate-free restructured cooked pork shoulder with acceptable sensory attributes.
