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
Asian-Australas J Anim Sci. 2006;19(1):102-108.   Published online 2005 Dec 6     DOI: https://doi.org/10.5713/ajas.2006.102
Citations to this article as recorded by Crossref logo
Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review
Seyed Mohammad Taghi Gharibzahedi, Mohamed Koubaa, Francisco J. Barba, Ralf Greiner, Saji George, Shahin Roohinejad
International Journal of Biological Macromolecules.2018; 107: 2364.     CrossRef
Effects of transglutaminase on health properties of food products
Shabboo Amirdivani, Nasim Khorshidian, Marina Fidelis, Daniel Granato, Mohammad Reza Koushki, Mehrdad Mohammadi, Khadijeh Khoshtinat, Amir Mohammad Mortazavian
Current Opinion in Food Science.2018; 22: 74.     CrossRef
Factors influencing meat emulsion properties and product texture: A review
D. Santhi, A. Kalaikannan, S. Sureshkumar
Critical Reviews in Food Science and Nutrition.2017; 57(10): 2021.     CrossRef
The effect of pale, soft and exudative meat on the quality of canned pork in gravy
Tomasz Florowski, Anna Florowska, Marta Chmiel, Lech Adamczak, Dorota Pietrzak, Magdalena Ruchlicka
Meat Science.2017; 123: 29.     CrossRef
Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters
Tomasz Lesiow, Gregg K. Rentfrow, Youling L. Xiong
Meat Science.2017; 128: 40.     CrossRef
Microbial Transglutaminase: General Characteristics and Performance in Food Processing Technology
Silvana Pedroso de Góes-Favoni, Fábio Rodrigo Bueno
Food Biotechnology.2014; 28(1): 1.     CrossRef
Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion
Supaluk Sorapukdee, Chananya Kongtasorn, Soottawat Benjakul, Wonnop Visessanguan
Food Chemistry.2013; 138(2-3): 1892.     CrossRef
Oxidation-Induced Unfolding Facilitates Myosin Cross-Linking in Myofibrillar Protein by Microbial Transglutaminase
Chunqiang Li, Youling L. Xiong, Jie Chen
Journal of Agricultural and Food Chemistry.2012; 60(32): 8020.     CrossRef
Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels
Xia Yu, Conggui Chen, Kezhou Cai, Cunliu Zhou, Daorong Mao, Gaojun Sun
Food Science and Biotechnology.2012; 21(4): 941.     CrossRef
Study of two different cold restructuring processes using two different qualities of hake (Merluccius capensis) muscle, with addition of microbial transglutaminase
Helena M Moreno, José Carballo, A Javier Borderías
Journal of the Science of Food and Agriculture.2009; 89(8): 1346.     CrossRef
Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase
Abdulatef M. Ahhmed, Satoshi Kawahara, Kazuyoshi Ohta, Koji Nakade, Takahiko Soeda, Michio Muguruma
Meat Science.2007; 76(3): 455.     CrossRef