Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins

Katayama, K.; Chin, K. B.; Yoshihara, S.; Muguruma, M.

doi:2006.19.1.102

Article

Animal Products

Asian-Australasian Journal of Animal Sciences 2006;19(1): 102-108.
https://doi.org/10.5713/ajas.2006.102 Published online December 6, 2005.

Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins

K. Katayama, K. B. Chin, S. Yoshihara, M. Muguruma

Abstract

Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat-induced gel made of myosin B from low-quality meat with MTGase was lower than that of normal meat. Sausage made with low-quality meat with MTGase did not exhibit improved hardness, as compared to that made with normal meat. Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and MTGase was used in the sausage.

Keywords: Microbial Transglutaminase; Low-quality Pork Loin; Sausage Texture