Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat

Abstract

The results of the effects of transglutaminase (TG) and bacterial concentrates (BC) of different strains of microorganisms on the functional and technological properties of minced meat obtained from beef trimming (80/20) are presented. A control and seven experimental samples of minced meat were obtained three samples with the addition of 10% BC: Bi lact-Pro, Bi lact-AD, Bi lact-Ke r (S-Pro, SAD , SK), a sample with the addition of 0.2% TG (S-TG) and three samples with simultaneous addition of 5% BC: Bi lact-Pro, Bi lact-AD, Bi lact-Ke r and 0.1% TG (S-Pro + TG, SAD + TG, S-K + TG). The control and experimental samples were analyzed for: pH, water binding capacity (WBC), water holding capacity (WHC), cooking loss, as well as physicochemical and rheological properties. The highest WHC was observed in the S-TG samples during the 12 h of ripening, whereas in the S-Pro+TG, S-AD+TG and S-K+TG samples during the ripening period of 12 18 h. The data obtained correlated with an increase in the pH value in the samples during the indicated periods. Signi cant differences were noted in the changes in WBC and WHC when BCs were added to the minced meat, as dependent on the composition of the microorganism cultures. The lowest cooking losses were determined in the S-TG sample, i.e. 19.03 19.99% (p<0.05), whereas in the S-AD+TG and S-K+TG samples they reached 17.91 18.61% (p<0.05) and 18.96 19.58% (p<0.05), respectively. The most pronounced elastic properties were found in the samples with TG. Thus, the results showed that the combination of BC and TG demonstrates a synergistic effect on the functional and technological properties of meat systems.

Aktinobakteri İzolatlarının Transglutaminaz, Levansukraz ve Beta Galaktozidaz Üretim Yetenekleri

“…2.3.2.13), proteine bağlı serbest amino grupları veya peptidlere bağlı lizin grupları (açil aseptörleri, alıcıları) ile protenin -karboksiamide grupları veya peptidlere bağlı glutamin grupları (açil donörleri) arasındaki kovalent bağ oluşumunu kataliz eden enzim ailesidir [9]. Gıda endüstrisinde çeşitli bağ oluşumları ve çapraz bağlanmalar aracılığıyla parçalama, dondurma, pişirme gibi farklı gıda proseslerinde devamlılığını koruyabilen büyük partiküller oluşturmada [10], böylece üründe istenilen tekstür, çözünürlük, viskozite, jelleşme ve su tutma kapasitesinin eldesinde [11][12][13][14][15][16] önem taşımaktadır. Gıda endüstrisinde süt ve süt ürünleri, et ve et ürünleri, bitkisel proteinler, fırıncılık ürünleri gibi geniş bir kullanım potansiyeline sahip olan transglutaminaz enzimlerinin farklı pH değerlerinde çalışabilmesi ve yüksek sıcaklık uygulamalarında stabil kalabilmeleri seçimlerinde önem taşıyan faktörlerdendir.…”