Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level

Abstract

ObjectiveThe objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef).MethodsBeef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality.ResultsThe results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p< 0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05).ConclusionThe results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.

Biocatalysis by Transglutaminases: A Review of Biotechnological Applications

“…One of the most widespread applications for TGs crosslinking activity in the food industry is the restructuring of meat and seafood by treatment of chopped muscle pieces with mTG and the polymerisation of muscle proteins (myofibrillar protein and myosin) to increase the textural characteristics and quality of the products [ 129 , 130 , 131 , 132 , 133 , 134 ]. Notably, mTG is not only exploited in meat processing, but also for the manufacture of dairy and bakery products, because of its considerable potential in improving the firmness, flavour, colour, texture, viscosity, elasticity, and water-binding capacity of aliments.…”

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

“…The results obtained by Sorapukdee & Tangwatcharin [2018] and Baugreet et al [2018] showed that pieces of restructured beef processed with microbial TG could be bound together via cross-linking of myosin chains and actin.…”

“…The rising cost of beef products has led to the need for the rational use of low-value meat cuts and beef trimmings as restructured meat, as prepared from small cuts of meat. This approach allows for an increase in the yield of marketable products and enterprises to gain additional pro ts [Sorapukdee & Tangwatcharin, 2018].…”

The Formation of Functional and Technological Properties of Minced Meat Under the Influence of Enzyme Complex

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44Введение Рост стоимости мясного сырья приводит к необходимости рационального использования низкосортного мяса с высоким содержанием соединительной ткани. Такой подход позволяет увеличить выход готовой продукции и получать предприятиям дополнительную прибыль [1,2].В последние годы в связи с интенсивным развитием биотехнологий особой популярностью пользуется ферментная обработка сырья [3][4][5]. Ферментативная модификация пищевых компонентов более приемлема для пищевой промышленности, чем общепринятые химические методы [6].

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“…Введение Рост стоимости мясного сырья приводит к необходимости рационального использования низкосортного мяса с высоким содержанием соединительной ткани. Такой подход позволяет увеличить выход готовой продукции и получать предприятиям дополнительную прибыль [1,2].…”