Abstract
The aim of this study was to evaluate the impact of microbial transglutaminase (TGase) at different concentrations (0, 2.5 and 7.5 units/g (U/g) protein) using different cooking times (15, 20 and 25 min at 85°C) on Mozzarella cheese analogue (MCA) properties. Results have shown that protein cross‐linking activity of TGase can improve the colour, texture, microstructure and meltability of the cheese when used at a concentration of 2.5 U/g protein and 20‐min cooking time. TGase concentration, cooking time and the combination of these factors significantly (P < 0.05) affected the colour (L*, a* and b*) and texture properties (hardness, adhesiveness, springiness, gumminess, resilience and cohesion) but had no significant (P > 0.05) effect on pH.
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