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 | |
| State | Published - Jun 1 2017 |
Bibliographical note
Publisher Copyright:© 2017 Elsevier Ltd
Funding
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.
| Funders | Funder number |
|---|---|
| US Department of Agriculture National Institute of Food and Agriculture, Agriculture and Food Research Initiative | 1005724 |
| University of Kentucky | |
| Kentucky Agricultural Experiment Station |
Keywords
- PSE pork
- Rheological property
- Sausage
- Texture
- Transglutaminase
ASJC Scopus subject areas
- Food Science