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Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage

AuthorsCarballo, José ; Ayo, J.; Jiménez Colmenero, Francisco
Issue Date2006
PublisherAcademic Press
CitationFood Science and Technology 39: 692- 699 (2006)
AbstractThe effect of microbial transglutaminase/sodium caseinate (MTG/C) systems on meat batter characteristics (water binding and textural properties of raw and cooked products) was studied in the presence of NaCl (1.5 g/100 g) and sodium tripolyphosphate (0.5 g/100 g), and storage time (96 h at 3°C) for three meat species (pork, chicken, lamb). Samples prepared from pork and lamb with only MTG/C (no salts) had the highest cooking loss (CL) values, about 23 and 29 g/100 g, respectively; for chicken, the CL was less than 13 g/100 g. Hardness (Hd) and chewiness (Cw) generally tended to be higher in cooked samples containing MTG/C than in samples containing only salts. Products combining salts and MTG/C had higher (P<0.05) Hd and Cw. The efficiency of the MTG/C system as a texture conditioner of cooked products varied with the meat source. © 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.lwt.2005.03.020
issn: 0023-6438
Appears in Collections:(IF) Artículos
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