Abstract
We investigated the compound effects of sodium tripolyphosphate (STPP), microbial transglutaminase (MTGase) and enzyme-hydrolyzed soy protein fraction (denoted as TSF, molecular weight cut-off = 0.5 kDa to 10 kDa) on the texture properties (hardness, springiness, cohesiveness and chewiness), cooking yield and sensory attributes (firmness, elasticity and juiciness) of cooked pork batter. The hardness and springiness of the cooked pork batter were both significantly affected by the amount of MTGase and TSF added. In the presence of TSF, the textural characteristics of cooked pork batter were not significantly affected by STPP (p>0.05). The amount of TSF elicited negative linear (p<0.001) and positive quadratic effects (p<0.01) on the cohesiveness and chewiness of cooked pork batter. The interaction between MTGase and TSF positively affected (p<0.01) the cohesiveness of cooked pork batter. Furthermore, the amount of MTGase showed positive linear (p<0.01) effects on the chewiness of cooked pork batter. However, the interaction between STPP and TSF significantly weakened (p<0.05) the chewiness of cooked pork batter. Both TSF and MTGase positively affected (p<0.01 and p<0.05, respectively) cooking yield. Both hardness versus firmness and springiness versus elasticity presented distinct correlations (p<0.01 and p<0.001, respectively). The cohesiveness and chewiness of cooked pork batter significantly affected cooking yield and sensory attributes (firmness, elasticity and juiciness). Overall acceptability poorly correlated with instrumental attributes and sensory partial attribute. Sensory analysis results indicated that the cooked pork batter with 0.4% MTGase, 4% TSF and 0.4% STPP was the most common sample, which presented the best synthetic mouth feeling.
Highlights
Sodium chloride, sodium phosphates, sodium lactate, polysaccharide gums, hydrolyzed soy or whey proteins and modified starch can be added to meat products and have been reported to satisfy functional needs (Xiong, 2005)
Sodium Tripolyphosphate (STPP) strongly increases electrostatic interactions and reduces hydrophobic interactions involved in protein sol-matrix formation (Fernández-Martın et al, 2002)
Protein excessive microbial transglutaminase (MTGase) and (γ-Glu) Lys bonds possibly hydrolysate supernatant was adjusted to pH 7.0 and inhibit the uniform development of a protein network to initially separated by a 100 kDa molecular weight cut-off (MWCO) membrane entrain sufficient water (Carrascal and Regenstein, 2002)
Summary
Sodium phosphates, sodium lactate, polysaccharide gums, hydrolyzed soy or whey proteins and modified starch can be added to meat products and have been reported to satisfy functional needs (Xiong, 2005). Pyrophosphate, tripolyphosphate, or metaphosphates are the common phosphates used in injected meats Among these phosphates, Sodium Tripolyphosphate (STPP) strongly increases electrostatic interactions and reduces hydrophobic interactions involved in protein sol-matrix formation (Fernández-Martın et al, 2002). Sodium Tripolyphosphate (STPP) strongly increases electrostatic interactions and reduces hydrophobic interactions involved in protein sol-matrix formation (Fernández-Martın et al, 2002) The presence of these highly charged individual or mixed compounds enables the injected meat to effectively retain water, thereby improving cooking yield and textural palatability (Hamm, 1986). A wide range of vegetable proteins can be cross-linked by MTGase Some of these proteins, including globulin and gluten, either on their own or as part of a meat extender, provide a good substrate for MTGase reaction; as a result, polymers are formed and such polymers significantly improve the technological sensory attributes (firmness, elasticity, juiciness and overall acceptability) of cooked pork batter by response surface methodology.
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