Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures

Abstract

Pork and silver carp are two main meat in diet, and mince mixtures can improve the nutrition of meat product. TGase is usually used to enhance the texture and gel properties of meat in industry. The addition of TGase in pork/fish mince mixtures can not only improve the texture, but catalyze the synergetic interaction between proteins from different meat and further enhance gel properties of mice mixtures in a certain ratio. All of that will provide reference for meat processing and development of new meat product.