Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

Canto, Anna C.V.C.S.; Lima, Bruno Roque; Suman, Surendranath P.; Torre, César Aquiles Lázaro de la; Monteiro, Maria Lúcia Guerra; Conté-Júnior, Carlos Adam; Freitas, Mônica Q.; Cruz, Adriano G.; Santos, Érica Barbosa; Silva, Teofilo J.P.

doi:10.1016/j.meatsci.2013.08.003

Cited by 56 publications

(43 citation statements)

References 56 publications

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“…In line with our results, previous studies reported raw L * values and cooked colour parameters were unaffected by transglutaminase levels in low-sodium caiman restructured steaks [46] and restructured pork shoulder [47].…”

Section: Binding Strength On Cooked Restructured Steakssupporting

confidence: 93%

“…e addition of 8% rice protein in restructured beef steaks presented higher hardness values which were consistent with other studies using plantbased proteins in sausages [49] (Li et al, 1998). is increase could also be explained by the formation of glutamyl-lysyl bonds between myofibrillar proteins [46]. e use of transglutaminase in meat products strengthens the protein-protein binding, forming a rigid protein network, increasing the breaking strength, and resulting in a firmer product [50].…”

Section: Textural Parametersmentioning

confidence: 99%

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Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Baugreet

Kerry

Allen

et al. 2018

Journal of Food Quality

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Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil our (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS). e e ects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was signi cantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater (P < 0.01) a * values than the control; however, after the cooking process, L * , a * , and b * values were similar for all treatments. Textural assessment showed that elevating protein level increased (P < 0.001) hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein e ect on texture modi cation. e commercial binder produced a better bind in combination with protein ingredients. is facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.

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Section: Binding Strength On Cooked Restructured Steakssupporting

confidence: 93%

Section: Textural Parametersmentioning

confidence: 99%

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Baugreet

Kerry

Allen

et al. 2018

Journal of Food Quality

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“…The cooking yield of T3 and T4 was not significantly different (P > 0.05), the reason is the higher the enzyme concentration, the lower the protein-water interaction, and water-holding capacity was decreased (Gaspar & Góes-Favoni, 2015). In agreement with our findings, Canto et al (2014) reported that only added MTGase increased cooking yield of low-sodium-restructured caiman steaks. Pietrasik and Li-Chang (2002) found that MTGase addition reduced cooking loss of gels.…”

Section: Cooking Yieldsupporting

confidence: 86%

“…It has been used to catalyze the intra-and intermolecular transverse cross-linking of meat proteins to enhance their interactions and functionality (Chanarat & Benjakul, 2013;Han, Zhang, Fei, Xu, & Zhou, 2009;Trespalacios & Pla, 2007). MTGase has been used to improve textural properties and water-holding capacity of meat protein gel, which is one of the most important functional properties of proteins in low-salt meat systems (Canto et al, 2014;Cardoso, Mendes, Vaz-Pires, & Nunes, 2010;Han et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Kang

2016

CyTA - Journal of Food

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Microbial transglutaminase (MTGase) is a kind of enzyme preparation which is used in the processing of emulsified meat products for improving the quality. In this paper, the effect of MTGase content on water-holding capacity, texture and protein structure was studied by using Raman spectroscopy. The results showed that emulsion stability and cooking yield were significantly (P < 0.05) improved with increased MTGase content. But when the contents were 0.67% and 1%, the emulsion stability and cooking yield had no significant difference (P > 0.05). The hardness, springiness, cohesiveness and chewiness also were significantly (P < 0.05) improved with increased MTGase content. The result of Raman spectroscopy found that the wave peak of amide I shifted from 1658 to 1660, 1661 and 1661 cm −1 when added various amounts of MTGase, β-sheet and β-turn contents were significantly (P < 0.05) increased with decreased α-helix content, and random coil was not a significant difference (P > 0.05); the wave peak of 3100-3500 cm −1 shifted from 3226 to 3228, 3229 and 3229 cm −1 that indicated OH stretching motions were stronger. Overall, when added appropriately, MTGase to frankfurters could change the protein conformation, improve the texture and water-holding capacity.Efecto de los niveles de transglutaminasa en las salchichas Frankfurt: Un estudio fisicoquímico y espectroscopia Raman RESUMEN La transglutaminasa microbial (MTGase) es un tipo de preparado encimático utilizado en el procesamiento de productos cárnicos emulsionados para mejorar su calidad. En este estudio se ha investigado el efecto del contenido de MTGase en la capacidad de retención de agua, la textura y la estructura proteínica mediante la utilización de espectroscopia Raman. Los resultados mostraron que la estabilidad de emulsión y el rendimiento de cocinado mejoraron significativamente (P < 0,05) con el aumento del contenido de MTGase. Sin embargo, cuando los contenidos fueron 0,67% y 1%, la estabilidad de emulsión y el rendimiento de cocinado no obtuvieron diferencias significativas (P > 0,05). La dureza, la ligereza, la cohesión y la masticabilidad también fueron mejorados significativamente (P < 0,05) con el aumentó en el contenido de MTGase. Los resultados de la espectroscopia Raman indicaron que la ola pico de amida I cambió de 1658 cm −1 a 1660 cm, 1661 cm −y y 1661 cm −1 cuando fueron añadidas diferentes cantidades de Migase. Los contenidos de lámina β y giro β aumentaron significativamente (P < 0,05) cuando el contenido de hélice α disminuyó, además el movimiento aleatorio no fue significativamente diferente (P > 0,05); la ola pico de 3100-3500 cm , lo cual indicó que los movimientos de elasticidad de OH eran más fuertes. En general, la adición apropiada de MTGase a las salchichas Frankfurt podría cambiar la conformación proteínica, mejorar la textura y la capacidad de retención de agua. ARTICLE HISTORY

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“…Other reports (Serrano et al, 2004;Canto et al, 2014) showed that the products were mechanically suitable (meat particle binding) for handling in the raw state, but when used in fresh and cooked products, water and binding properties were inadequate.…”

Section: Introductionmentioning

confidence: 99%

Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken

Almeida

Villanueva

Gonçalves³

et al. 2014

J Food Sci Technol

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The aim of the present study was to develop a new restructured product, cooked and frozen ready-to-eat product that was prepared with boneless chicken meat (breast and drumstick) and mechanically separated chicken meat (MSCM). Non-meat ingredients, such as transglutaminase (TG) and egg albumin powder, were tested to obtain a better strength of adhesion between the meat particles. Five formulations for restructured chicken were developed as follows: T1 (1 % transglutaminase), T2 (1 % transglutaminase and 15 % MSCM), T3 (1 % egg albumin powder), T4 (1 % egg albumin powder and 15 % MSCM) and T5 (1 % transglutaminase, 1 % egg albumin powder and 15 % MSCM). The results of the experiment showed a greater luminosity (L*) in the treatments with TG (T1) and albumin (T3). The treatments without MSCM (T1 and T3) presented significantly lower mean values for redness (a*) when compared to treatments with MSCM (T2, T4 and T5) (p≤0.05). No significant differences were noted between the treatments (p≥0.05) when analyzing the percentage of total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and cholesterol content. Consumer testing showed a high acceptance of the restructured products in all evaluated attributes. Similarly, with regard to the purchase intention, consumers mostly expressed that they would probably or certainly buy the products, for treatments T1, T2, T3 and T5. Moreover, the meat cuts with no commercial value, can transform into new ready-to-eat products that have a high probability of success in the market.

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Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

Cited by 56 publications

References 56 publications

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken

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