Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins

K Katayama,S Yoshihara,M Muguruma,K B Chin

doi:10.5713/ajas.2006.102

Abstract

Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat-induced gel made of myosin B from low-quality meat with MTGase was lower than that of normal meat. Sausage made with low-quality meat with MTGase did not exhibit improved hardness, as compared to that made with normal meat. Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and MTGase was used in the sausage. (Asian- Aust. J. Anim. Sci. 2006. Vol 19, No. 1 : 102-108)

Highlights

Pale, soft, exudative (PSE) pork is one of the lowquality meats and is not adequate as fresh meats or as raw meat materials for the manufacture of processed meat products (Okitani, 1996)
Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and Microbial transglutaminase (MTGase) was used in the sausage
Soft, exudative (PSE) pork is one of the lowquality meats and is not adequate as fresh meats or as raw meat materials for the manufacture of processed meat products (Okitani, 1996). This has been already confirmed by numerous groups; for example, a rapid drop of pH may induce rapid sugar-metabolism, or a high body temperature post slaughter and irregularly rapid rigor mortis may result in the production of denatured muscle proteins. These phenomena are found in stress-sensitive livestock, especially pork, as a result of porcine stress syndrome and malignant hyperthermia syndrome caused by irregular muscle-metabolism brought on by some kinds of anesthetics, or unsuitable control of pre- and post slaughter conditions (Penny, 1967; Yasui et al, 1973)

Summary

INTRODUCTION

Soft, exudative (PSE) pork is one of the lowquality meats and is not adequate as fresh meats or as raw meat materials for the manufacture of processed meat products (Okitani, 1996). This has been already confirmed by numerous groups; for example, a rapid drop of pH may induce rapid sugar-metabolism, or a high body temperature post slaughter and irregularly rapid rigor mortis may result in the production of denatured muscle proteins. TGase promotes protein coagulation by catalyzing the cross-links between glutamine and lysine residues These cross-links improve the viscoelasticity of protein gel and form a gel without heating. The objectives of this study were to investigate whether MTGase could be used as an effective binding agent for low-quality pork, to evaluate the reactivity of MTGase to myosin B (actomyosin) or water-soluble protein from this meat, and to determine the efficacy of MTGase on the textural properties of low-fat sausages manufactured with this meat

Pork color standard value pH

Normal meat

Extraction yield and protein profiles of myosin B and WSP

Normal L