Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab

Askin, Orhan Onur; Kılıç, Birol

doi:10.1016/j.lwt.2009.06.005

Cited by 26 publications

(18 citation statements)

References 30 publications

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“…In contrast, Uran et al (2013) reported that microbial transglutaminase did not create any significant difference on cooking loss. On the other hand, other previous studies suggested that the use a combination of microbial transglutaminase and sodium caseinate decreased cooking loss (Askin and Kilic 2009;Flores et al 2007;Colmenero et al 2005). Even though there is a controversy regarding the effects of microbial transglutaminase on cooking loss, the results of our present study are in agreement with those of some researchers who also found an increase in cooking loss in muscle foods formulated with microbial transglutaminase (Lennon et al 2010;Flores et al 2007;Dimitrakopoulou et al 2005;Tseng et al 2000).…”

Section: Cooking Losssupporting

confidence: 91%

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Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

Kılıç

2017

J Food Sci Technol

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Effects of microbial transglutaminase (MTGase), fibrin/thrombin combination (fibrimex), alginate or combination of these binding agents on physicochemical parameters of cooked ground beef with reduced salt level were investigated. Seventeen treatments included three control (no binding agent) groups incorporated with varying concentrations of salt (0.5, 1, 2%, w/w) and fourteen treatment groups produced with MTGase or fibrimex or alginate or their combinations at 0.5 or 1% salt levels. The samples were analyzed for cooking loss (CL), pH, color, moisture, fat, protein, ash, salt, texture and TBARS. The results indicated that the use of MTGase or fibrimex or MTGase/fibrimex combination had significant effect on preventing textural deterioration caused by salt reduction. Even though the use of MTGase resulted in higher CL values, formulation of ground beef with fibrimex or alginate or MTGase/fibrimex/alginate combinations reduced CL when compared with the control groups. The use of fibrimex in ground beef resulted in a decrease in TBARS, lightness, redness and pH values. However, the use of alginate caused an increase in pH, lightness and redness values of ground beef. Based on the present study, the use of fibrimex or a combination of fibrimex with MTGase in the product formulation can be an effective strategy to reduce cooking loss, to improve or maintain the textural properties and to extend shelf life of cooked ground beef with reduced salt level.

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Section: Cooking Losssupporting

confidence: 91%

“…However, it is well established that there is a strong relationship between salt intake and hypertension which is a major risk factor in the development of cardiovascular disease (Askin and Kilic 2009). Therefore reducing dietary salt intake has been recommended to improve the human diet (Desmond 2006).…”

Section: Introductionmentioning

confidence: 99%

Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

Kılıç

2017

J Food Sci Technol

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“…But traditional frankfurters have high salt level (Desmond, 2006). Excessive dietary salt intake can cause cardiovascular disease and other diseases (Askin & Kilic, 2009;Yalçın & Şeker, 2016). Emulsion formation and stability of emulsified meats are markedly affected by salt content.…”

Section: Introductionmentioning

confidence: 99%

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Kang

2016

CyTA - Journal of Food

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Microbial transglutaminase (MTGase) is a kind of enzyme preparation which is used in the processing of emulsified meat products for improving the quality. In this paper, the effect of MTGase content on water-holding capacity, texture and protein structure was studied by using Raman spectroscopy. The results showed that emulsion stability and cooking yield were significantly (P < 0.05) improved with increased MTGase content. But when the contents were 0.67% and 1%, the emulsion stability and cooking yield had no significant difference (P > 0.05). The hardness, springiness, cohesiveness and chewiness also were significantly (P < 0.05) improved with increased MTGase content. The result of Raman spectroscopy found that the wave peak of amide I shifted from 1658 to 1660, 1661 and 1661 cm −1 when added various amounts of MTGase, β-sheet and β-turn contents were significantly (P < 0.05) increased with decreased α-helix content, and random coil was not a significant difference (P > 0.05); the wave peak of 3100-3500 cm −1 shifted from 3226 to 3228, 3229 and 3229 cm −1 that indicated OH stretching motions were stronger. Overall, when added appropriately, MTGase to frankfurters could change the protein conformation, improve the texture and water-holding capacity.Efecto de los niveles de transglutaminasa en las salchichas Frankfurt: Un estudio fisicoquímico y espectroscopia Raman RESUMEN La transglutaminasa microbial (MTGase) es un tipo de preparado encimático utilizado en el procesamiento de productos cárnicos emulsionados para mejorar su calidad. En este estudio se ha investigado el efecto del contenido de MTGase en la capacidad de retención de agua, la textura y la estructura proteínica mediante la utilización de espectroscopia Raman. Los resultados mostraron que la estabilidad de emulsión y el rendimiento de cocinado mejoraron significativamente (P < 0,05) con el aumento del contenido de MTGase. Sin embargo, cuando los contenidos fueron 0,67% y 1%, la estabilidad de emulsión y el rendimiento de cocinado no obtuvieron diferencias significativas (P > 0,05). La dureza, la ligereza, la cohesión y la masticabilidad también fueron mejorados significativamente (P < 0,05) con el aumentó en el contenido de MTGase. Los resultados de la espectroscopia Raman indicaron que la ola pico de amida I cambió de 1658 cm −1 a 1660 cm, 1661 cm −y y 1661 cm −1 cuando fueron añadidas diferentes cantidades de Migase. Los contenidos de lámina β y giro β aumentaron significativamente (P < 0,05) cuando el contenido de hélice α disminuyó, además el movimiento aleatorio no fue significativamente diferente (P > 0,05); la ola pico de 3100-3500 cm , lo cual indicó que los movimientos de elasticidad de OH eran más fuertes. En general, la adición apropiada de MTGase a las salchichas Frankfurt podría cambiar la conformación proteínica, mejorar la textura y la capacidad de retención de agua. ARTICLE HISTORY

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“…The possible food application of MTGase produced by Streptomyces mobaraensis established 5 . Applications of TGase for improvement of texture, water holding capacity, elasticity, nutritional value, and appearance of meat, fish, wheat and soybean products has been reported [6][7][8][9][10][11][12] . Modifications of physicochemical properties of dairy products and gluten for food applications and biomedical applications using TGase was reviewed [13][14][15] .…”

Section: Introductionmentioning

confidence: 99%

Screening and statistical optimization of media ingredients for production of microbial transglutaminase

2017

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Transglutaminase is a calcium dependent enzyme that catalyses acyl transfer reactions between primary amino groups and protein bound glutamine residues. Eighteen bacteria and twenty eight actinomycetes were screened for the presence of transglutaminase. Among the microbial cultures screened Streptomyces sp. D1, showed maximum transglutaminase activity. In this study characterisation of transglutaminase. In this study characterisation of transglutaminase and its usefulness to cross link milk proteins was studied, using enzyme treated milk for preparation of paneer (Indian cottage cheese). Optimum temperature and pH for enzyme was found to be at 50 °C and 6.0, respectively. Optimisation of media ingredients for maximising the transglutaminase activity using Streptomyces sp. D1 was carried out by central composite design. Response surface methodology was employed to standardise the optimum media composition for maximum enzyme activity. Three factors such as carbon source, nitrogen source and pH were tested for the maximum enzyme activity as response. The optimised medium with sugarcane molasses as carbon source 6.0 per cent (w/v), peptone as nitrogen source 1.75 per cent (w/v) were found to be optimal at initial pH 6.5 and incubation temperature 30.0 °C with agitation at 100 rpm for 72 h. The enzyme activity of transglutaminase obtained from the optimised medium was found to be 4.1 (AU/ml). Low cost substrate such as sugarcane molasses in the form of a renewable substrate is proposed to be suitable for scale-up production of enzyme and for industrial applications. The ethanol fractionated enzyme treated milk produced increased amount of paneer with more water content and decreased cooking loss in comparison to the untreated control.

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Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab

Cited by 26 publications

References 30 publications

Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Screening and statistical optimization of media ingredients for production of microbial transglutaminase

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