Abstract
This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of restructured meat products (RMP). Pork hams and loins were collected from a local retail market in Gwangju, Korea and used for the manufacture of sausages and RMPs, respectively. TGase at the level of 0.1% can permit the reduction of the salt level from 1.5% to 1.0% in low-fat comminuted sausages without any quality defects, however a crumbly texture was found if the salt level was reduced below 1.0% even though it combined with certain amounts of TGase. No differences in chemical composition and physical properties were observed (p>0.05) among treatments. Approximately 0.3% of TGase can replace 10% emulsified meats, which are normally used for improvement of binding capacity to manufacture RMPs, without quality defects. This study suggests that TGase could be used for the manufacture of low-fat, low-salt functional meat products for the improvement of textural characteristics and binding capacity without adverse effects. (Asian-Aust. J. Anim. Sci. 2003. Vol 16, No. 2 : 261-265)
Highlights
Consumers need for high quality, leaner meats and meat products for their “healthy concern”
This study suggests that TGase could be used for the manufacture of low-fat, low-salt functional meat products for the improvement of textural characteristics and binding capacity without adverse effects
A lot of research projects have been performed to develop a variety of ingredients, enzymes and new technologies to manufacture low-fat functional meat products for the satisfaction of consumer demand (Keeton, 1991, 1994; Chin et al, 1998a,b, 1999, 2000)
Summary
Consumers need for high quality, leaner meats and meat products for their “healthy concern”. A lot of research projects have been performed to develop a variety of ingredients, enzymes and new technologies to manufacture low-fat functional meat products for the satisfaction of consumer demand (Keeton, 1991, 1994; Chin et al, 1998a,b, 1999, 2000). Transglutaminase (TGase: protein-glutamine ν-glutamyl transferase) catalyzes the reaction of ε-(ν-gltamyl) lysyl crosslinks among food proteins (Kumazawa et al, 1993). It improves the textural properties of certain foods, especially in meat products. Kuraishi et al (1997) reported that non-meat proteins functioned as substrates for TGase to have a similar binding capacity to those with salt, and sodium caseinate was the best substrate for the crosslinking to meat proteins among other non-meat proteins. College of Agriculture and Life Science, Chonnam National
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
