Modification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat

Abstract

The aim of this study was to evaluate the effect of enzymatic modification of poultry myofibril preparation on its selected functional properties, that is, solubility of proteins, polymerisation rates of myosin and actin, thermodynamic properties and texture. The myofibril preparation (MP) from mechanically recovered chicken meat, produced by washing and separation of fat and connective tissue, was subjected to the action of the transglutaminase preparation added at 0.3 % for a period ranging from 0.5 to 24 h at a temperature of 6-7°C. The highest dynamics of a reduction in protein solubility was observed up to 3 h of incubation. A reduction in solubility influenced the electrophoretic pattern of proteins. A significant decrease was found for the intensity of the myosin band in successive modification periods. The addition of the enzyme also influenced a reduction in enthalpy for proteins of the tested system, occurring most dynamically up to 3 h of incubation. The most distinct changes characterising a high increase in all the texture parameters of MP were found in the initial period of enzymatic modification, that is, up to 4.5 h.

The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

“…This seems to be corroborated by the thermodynamic analysis (DSC) of the myofibril preparation modified by transglutaminase. In the case of samples with the addition of enzymatic preparation, we can see a certain decrease in the T1 (for myosin) temperature by approximately 1°C (after 5-h modification) in relation to the control sample (Stangierski et al 2013). The effect of the transglutaminase addition on thermal properties of proteins was similar to the results of investigations conducted by Aktaş and Kiliç (2005) on myofibril preparations obtained from beef.…”

“…However, it is not a drastic reduction of these values. This was also observed in (n=6) studies using differential scanning calorimetry (DSC) (Kazemi et al 2011;Stangierski et al 2013) and rheological analyses (Stangierski et al 2014).…”

“…The presented values of temperatures refer to the MP with an addition of enzymatic preparation. The mean values of T1 and T2 were 57.65°C and 70.62°C, respectively for the control sample (Stangierski et al 2013).…”

Microbial Transglutaminase Catalyzed the Cross-Linking of Myofibrillar/Soy Protein Isolate Mixtures

“…; Stangierski et al . ). Patented method of producing gluten‐free bread and treating pale soft exudative meat with transglutaminase were also issued (Milkowski and Sosnicki ; Diowksz et al .…”

“…The addition of MTGase to food products can improve their quality. Nielsen (1995), Dickinson (1997), Kuraishi et al (1998) and Motoki and Seguro (1998) identified the products of the MTGase reaction, i.e., ε-(γ-glutamyl) lysyl cross-links between food proteins, and cross-linking different food proteins with MTGase such as milk proteins, egg proteins, raw myofibril preparation, myosin and soy protein isolates were reported (Motoki and Seguro 1998;Guo et al 2013;Stangierski et al 2013). Patented method of producing gluten-free bread and treating pale soft exudative meat with transglutaminase were also issued (Milkowski and Sosnicki 1999;Diowksz et al 2013).…”