Texture-modifying properties of microbial transglutaminase on 2 popular Hungarian products: Trappist cheese and frankfurter

Abstract

The aim of this study was to show how microbial transglutaminase (mTG) can be used as an effective texturemodifi er for two popular Hungarian products: Trappist cheese and frankfurter. In both cases we investigated how components of these products, milkfat in cheese and phosphate in frankfurter, can be substituted by mTG. Therefore, Trappist cheese samples were produced from cow milk of 2.8%, 3.5%, and 5% milk fat. The effect of ripening was evaluated with Texture Profi le Analysis (TPA) and sensory evaluation (scoring test, 10 trained panellists). Springiness and cohesiveness values were signifi cantly higher by enzyme-treated semi-hard cheese samples at lower milk fat levels. Sensory evaluation showed that the enzyme-treatment led to higher scores by cheese samples made from cow milk of 3.5% and 5% milk fat. Frankfurter was made with 0.1%, 0.3%, 0.5%, and 0.7% tetrasodium pyrophosphate, and partly enzyme-treated with 0.2% commercial mTG enzyme preparation. Our results showed that mTG is able to signifi cantly improve hardness and crunchiness by frankfurters made with 0.1% phosphate addition. Our sensory evaluation suggests that mTG and phosphate should be applied in combination in order to have a fi nal product with recognisably more homogeneous texture.

Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese

“…reported that samples treated with TGase had the most changes in their water content and hardness due to covalent bonds formed by TGase. Darnay, Králik, et al (2017)) and Darnay, Tóth, et al (2017) reported the same trend about the effect of TGase on the hardness parameter.…”

“…TGase can affect this parameter by changing the gel structure. Darnay, Králik, et al (2017) and Darnay, Tóth, et al (2017) also reported that by addition TGase to semi-hard cheese, fat content significantly (p ˂ .05) increased. In agreement with the obtained results for protein and fat content, the dry matter was increased as affected by TGase addition.…”

“…Many researches have been conducted to investigate the effect of direct TGase addition on functional properties of different cheeses including white fresh cheese (García-Gómez, Vázquez-Odériz, Muñoz-Ferreiro, Romero-Rodríguez, & Vázquez, 2019), semi-hard cheese (Darnay, Králik, Oros, Koncz, & Firtha, 2017), edam cheesemaking (Aaltonen, Huumonen, & Myllärinen, 2014), trappist cheese (Darnay, Králik, et al, 2017;Darnay, Tóth, et al, 2017), donkey cheese (D'Alessandro, Martemucci, Loizzo, & Faccia, 2019), low-fat gouda-like cheese (Ahmed, El-Nimer, Mostafa, & Omar, 2015), low-/high-fat mozzarella cheese (Metwally, El-Zeini, & Gazar, 2018), and kareish cheese (Darwish & Taher, 2017). It has been reported that the incorporation of encapsulated enzymes can eliminate the problems related to free enzyme addition (Kailasapathy & Lam, 2005).…”

Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme

“…Factors that increase the efficiency of TG in cross-linking milk proteins with serum proteins in cheese production are enzyme incubation temperature and time (cross-linking time), pH, enzyme concentration, heat treatment applied to milk and the production stage in which TG is applied (Mahmood and Sebo 2009). The use of mTG in cheese varieties has been reported in many studies, but these studies have generally focussed on the effects of direct mTG addition (Hu et al 2013;Karzan et al 2016;Domagała et al 2022), the addition of different amounts of mTG (Cadavid et al 2020;Hebishy et al 2022), the presence of inactive and active mTG on cheese quality (Dmytrow et al 2010) or the improvement of textural properties in cheese (Darnay et al 2017;Danesh et al 2018). Although there are studies examining the effect of mTG addition at different times (before, after or concurrently with chymosin application) on cheese quality and yield (Mahmood and Sebo 2009;Di Pierro et al 2010;Monsalve-Atencio et al 2022), no research has been found examining the effects of the length of the enzyme application time.…”

“…2010) or the improvement of textural properties in cheese (Darnay et al . 2017; Danesh et al . 2018).…”