Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters

Tomasz Lesiow; Gregg K. Rentfrow; Youling L. Xiong

doi:10.1016/j.meatsci.2017.02.002

Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters

Tomasz Lesiow, Gregg K. Rentfrow, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

27 Scopus citations

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.

Original language	English
Pages (from-to)	40-46
Number of pages	7
Journal	Meat Science
Volume	128
DOIs	https://doi.org/10.1016/j.meatsci.2017.02.002
State	Published - Jun 1 2017

Bibliographical note

Funding Information:
This is publication No. 16-07-092 of the Kentucky Agricultural Experiment Station, and the study is supported by the USDA National Institute of Food and Agriculture (Hatch project 1005724). The sabbatical opportunity at University of Kentucky for the primary author (TL) is acknowledged.

Publisher Copyright:
© 2017 Elsevier Ltd

Keywords

PSE pork
Rheological property
Sausage
Texture
Transglutaminase

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2017.02.002

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title = "Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters",

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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author = "Tomasz Lesiow and Rentfrow, {Gregg K.} and Xiong, {Youling L.}",

note = "Funding Information: This is publication No. 16-07-092 of the Kentucky Agricultural Experiment Station, and the study is supported by the USDA National Institute of Food and Agriculture (Hatch project 1005724). The sabbatical opportunity at University of Kentucky for the primary author (TL) is acknowledged. Publisher Copyright: {\textcopyright} 2017 Elsevier Ltd",

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doi = "10.1016/j.meatsci.2017.02.002",

language = "English",

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AU - Rentfrow, Gregg K.

AU - Xiong, Youling L.

N1 - Funding Information: This is publication No. 16-07-092 of the Kentucky Agricultural Experiment Station, and the study is supported by the USDA National Institute of Food and Agriculture (Hatch project 1005724). The sabbatical opportunity at University of Kentucky for the primary author (TL) is acknowledged. Publisher Copyright: © 2017 Elsevier Ltd

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N2 - 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.

AB - 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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Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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