The Influences of transglutaminase enzyme dosage on the meat characteristic from restructuring the animal and vegetable protein sources

Abstract

Transglutaminase (EC 2.3.2.13) catalyses an acyl-transfer reaction in which the γ-carboxamide group of peptide-bound glutaminyl residues are the acyl donors. In this research is compare the influence of transglutaminase enzyme dosage on the animal protein which is duck meat and vegetable protein which is analog meat from TSP and soy powder. The sample was tested by some instrument analysis namely pH meter, Texture Profile Analyzer (TPA). Then, the sample was analized its nutrition by Proximate test. By these tests, it could be obtained the optimum of amount transgluminase dosage in animal or vegetable protein source. The experimental variations is the enzyme dosage. The enzyme dosage for animal protein source are 0.0%; 0.3%; 0.6% and 1%, while vegetable protein source are 0.0%; 0.5%; 1,0%; 1.5% and 2% with the duration of 24 h incubation in 4°C. The result showed that the characteristic of each sample observed, increased dosage of transglutaminase enzyme affects the texture of sample as evedenced by TPA. In animal protein the optimum enzyme used is 0,6 %, while in vegetable protein the optimum enzyme is 1,5% as evedenced by TPA and acidity test level.

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

“…The results of proximate analysis obtained by Setiadi and Alisha [ 28 ] showed that the addition of transglutaminase enzyme in an animal protein source (duck meat) and vegetable protein (soy powder and texturized soy protein) did not significantly affect its nutrients.…”

Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase

“…Despite this difference, it should be noted that all determined pH values in the present study are within the ‘normal’ range of chicken meat [ 20 ]. Previous research also observed that a slight increase in the pH value of the samples was accompanied by a greater dosage of the TG enzyme [ 16 , 17 , 21 ]. Setiadi et al [ 21 ] reported that greater pH values, as a result of addition of a TG supplementation, are due to the crosslinking reaction to the sample protein, which chemically produces the ammonia base molecule, and thus the more alkaline ammonia content is able to influence the pH value.…”

“…Previous research also observed that a slight increase in the pH value of the samples was accompanied by a greater dosage of the TG enzyme [16,17,21]. Setiadi et al [21] reported that greater pH values, as a result of addition of a TG supplementation, are due to the crosslinking reaction to the sample protein, which chemically produces the ammonia base molecule, and thus the more alkaline ammonia content is able to influence the pH value. However, this trend was not observed in the studies of Trespalacios and Pla [16], Uran et al [17], and Uran and Yilmaz [11].…”

Biological vs. Non-Biological Texturizing of Meat Patties

“…In case of the treatments containing SPC, a significant differences was found between them in presence and absence of sodium alginate or MTGase. Setiadi et al (2018) reported that addition of transglutaminase enzyme effectively can increase the level of hardness up to 100%, cohesiveness up to 90%, and springiness up to 100% in vegetable protein source. Among the meat restructuring parameters, the increasing hardness tends to be significant value as addition of dosage enzyme.…”