Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage

Carballo, J.; Ayo, Josune; Colmenero, Francisco Jiménez

doi:10.1016/j.lwt.2005.03.020

Cited by 46 publications

(45 citation statements)

References 11 publications

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“…The persistence of residual MTG activity after 24 h was assumed to create additional crosslinking reactions and therefore increase binding of meat particles (Carballo, Ayo, & Jimenez Colmenero, 2006).…”

Section: Soy Proteinsmentioning

confidence: 99%

“…This MTGase/caseinate cold binding system appears to be more practical and useful than previously reported incubation binding systems because it could inhibit rapid growth of bacteria and keep fresh color of the restructured meat which can be distributed in the raw, chilled state. However, there are hardly any studies on how the time in chilled storage can affect the characteristics of raw and cooked restructured meat prepared with MTG as a cold-set binder (Carballo et al, 2006).…”

Section: Soy Proteinsmentioning

confidence: 99%

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Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

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Section: Soy Proteinsmentioning

confidence: 99%

Section: Soy Proteinsmentioning

confidence: 99%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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“…O' Kennedy et al (2000) reported that the combined addition of MTG and salt to a meat dispersion gave rise to a marked increase in cooking loss following heating. Similarly, Carballo et al (2006) found that weight loss during heating of restructured pork, lamb and chicken products was greater when both salt and MTG were used. These discrepancies in reported effect of MTG on water binding properties of cooked restructured products may be partially explained by differences in level and type of TG used and the different treatments (reaction temperature and time, meat particle size and disruption methods, presence of other ingredients, meat source etc.)…”

Section: Microbiological Analysesmentioning

confidence: 90%

“…On the other hand, pH values of the restructured products did not change significantly by increasing MTG levels from 0.5 to 1% at either level of salt (1 or 2%) (P>0.05). However, the results of other studies showed that the use of MTG had no significant effect on pH of restructured meat or fish products (Pietrasik and Li-Chan, 2002;Jarmoluk and Pietrasik, 2003;Pietrasik and Jarmoluk, 2003;Beltran-Lugo et al, 2005;Dimitrakopoulou et al, 2005;Carballo et al, 2006).…”

Section: Physicochemical Analysesmentioning

confidence: 91%

“…According the above researchers, caseinate was effective in increasing formation of G-L bonds by MTG due to its substrate specificity. Several studies dealing with the feasibility of using MTG as cold-set binder (at temperature <10˚C) to obtain restructured meat (Kuraishi et al, 1997;Kerry et al, 1999;Ruiz-Carrascal and Regenstein, 2002;Carballo et al, 2006;Cofrades et al, 2011), and fish products Tėllez-Luis et al, 2002;Suklim et al, 2004;Tėllez-Luis et al, 2004;Moreno et al, 2009;Gonçalves et al, 2010;Moreno et al, 2010;Andrés-Bello et al, 2011) have been reported during the last decade. Mediterranean horse mackerel, an abundant fish species in Greece, remain an underutilized marine resource.…”

mentioning

confidence: 99%

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Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system

Tzikas

Soultos

Ambrosiadis

et al. 2018

J Hellenic Vet Med Soc

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ABSTRACT. Low-salt restructured fish products without cooking were prepared from Mediterranean horse mackerel using varying levels of NaCl (0-control, 10 and 20 g/Kg) and microbial transglutaminase (MTG) (0-control, 5 and 10 g/Kg). Restructured products with the highest textural strength and sensory acceptability were obtained at 1% MTG and 2% NaCl. The use of MTG made the low salt (1%) product comparable to one prepared with 2% NaCl only. WHC was not affected by MTG at 0% NaCl. The microbiological analysis (Total Viable Bacteria, Shewanella putrefaciens, Pseudomonas spp. and Enterobacteriaceae) suggests a relatively short shelf-life (< 4 days) at refrigeration temperature (2±2ºC). The cooked restructured products received more favourable scores with increased levels of MTG and NaCl.

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Emulsification

Allais

2010

Handbook of Meat Processing

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Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage

Cited by 46 publications

References 11 publications

Utilization of restructuring technology in the production of meat products: a review

Utilization of restructuring technology in the production of meat products: a review

Production of low-salt restructured Mediterranean horse mackerel (Trachurus mediterraneus) using microbial transglutaminase/caseinate system

Emulsification

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