AI Article Synopsis
- The study aimed to enhance the texture and flow properties of sausage batters made from low-quality PSE pork using microbial transglutaminase (TG) and myofibrillar protein (MP) or MP treated with sodium tripolyphosphate (TPP).
- TG alone improved the properties significantly, but combining it with TPP provided even better results, making the PSE batters comparable to those made from higher-quality RFN pork.
- While the addition of MP had little effect, the TG and TPP-treated batters showed minimal cooking loss, although they were not as visually bright as other treatments, indicating a successful restoration of texture in the PSE meat products.
Article Abstract
The objective of this study was to improve the rheological (storage modulus G'; phase angle δ) and textural (hardness; breaking force) properties of nitrite-cured sausage batters prepared from pale, soft, exudative (PSE) pork with microbial transglutaminase (TG) using isolated myofibrillar protein (MP) or MP extracted by sodium tripolyphosphate (TPP) as substrates. While TG alone significantly enhanced G', δ and hardness, its combination with TPP was more pronounced as these product quality parameters were increased to the level equal to that of the counterpart batter made from normal (red, firm, non-exudative, RFN) pork. The addition of MP had negligible such effect on TG functions. Cooking loss of TG-treated RFN and PSE meat with TPP was minimal but the batters were less bright (L*) than other treatments. Redness (a*) was variable between treatments. Therefore, texture-related properties of comminuted PSE meat products can be restored to the RFN level by TG cross-linking of protein that is extracted by TPP.
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| http://dx.doi.org/10.1016/j.meatsci.2017.02.002 | DOI Listing |
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