Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

Abstract

The aim of the study was to analyse the effects of transglutaminase on the physicochemical, technological, rheological, and microstructural indicators of minced meat with the addition of plant raw materials. The formulations of minced meat from beef trimming, hemp protein, and flax flour were optimized in terms of biological value and optimal content of essential amino acids. The addition of plant components in amounts greater than 18% caused an increase in the content of protein, fat, and ash in the minced samples. The rheological properties of minced meat samples without enzyme treatment changed depending on the proportion of plant raw materials. When the content of the flax flour was increased, the minimum ultimate shear stress and viscosity were observed, while the maximum values for these indicators were achieved in samples containing about 15% hemp protein, as well as in samples without plant additives. When adding transglutaminase to the formulation, increases in the ultimate shear stress and viscosity were proven for all combined minced samples. The combined minces, containing flax flour, had a more plastic structure and the lowest modulus of elasticity, while minces including 14% hemp protein or more than 87% meat components were identical to the control samples in terms of deformation and elasticity. In enzyme-treated minces, the plasticity of the samples reduced while density and elasticity increased. Transglutaminase treatment contributed to the formation of optimal technological properties of combined minces. Microstructural analysis showed the intermolecular bonds between protein particles in combined minced samples with the addition of enzymes. The research results have demonstrated the effectiveness of using transglutaminase in the composition of combined minced meat for the formation of a homogeneous and dense system with the necessary technological and rheological properties.

Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions

“…Our study showed that a fat substitute with flaxseed flour (G, GT, GE, and GET) improved the WHC about 54-60% as compared with those of the control samples, depending on the storage period and variant. A similar trend was observed by Zinina et al [38], who observed an increased WHC parameter when flaxseed flour was used. In contrast, a study by Sharefiabadi et al [39] revealed that the addition of flaxseed flour and coconut flour did not improve the WHC parameter in chicken pasties.…”

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

“…In our study, it was shown that enrichment of the meat product with hemp products had a beneficial effect on increasing the protein content ( p < 0.05) in group P 1 , with a higher content of hemp seeds compared to group P 2 and the control group ( Table 3 ). Similar results have also been shown by other authors: Zając et al [ 20 ], Bozhko et al [ 38 ], Augustyńska-Prejsnar et al [ 32 ], and Zinina et al [ 18 ], who used high-protein hemp products (hulled hemp seeds, hemp flour, and hemp protein) to enrich meat products. In contrast, Kerner et al [ 5 ] did not observe an increase in protein in a pork burger after the introduction of 2% hemp cake.…”

“…In studies by Sun et al [ 39 ], adding hydrated hemp flour to poultry sausage significantly reduced the protein and fat content, but increased the total ash and fiber content. Vegetable proteins are relatively low in essential amino acids compared to proteins of animal origin [ 18 ]. In our research, the introduction of hemp components into the recipe composition did not significantly change the amino acid profile of the final products ( Table 3 ).…”

“…Hemp seeds are widely used in the food industry and are considered to be one of the most nutritionally complete food sources [ 16 ]. They can be consumed as whole and shelled seeds, as well as in the form of processed products, including oil, flour, and protein powder [ 17 , 18 ]. Hemp seeds are a rich source of fat (25–35%), protein, fiber, calcium, iron, phosphorus, zinc, and magnesium.…”

Analysis of anthropogenic impact on the environment, measures to reduce it, and waste management

“…Vermicomposting ensures the production of biohumus with high moisture capacity, flowability, which has associations of microorganisms useful for plants and soil ( Titova, 2004 ). The main factor in the violation of the integrity and structure of natural communities, changes in the properties of the natural environment is human activity ( Zinina et al, 2010 ; Zainutdinov et al, 2011 ; Zinina et al, 2013 ). The growth in the amount of waste gives rise to the need to search for new and optimized known methods for the neutralization and disposal of substances harmful to nature and humans.…”