Effects Of Transglutaminase And Non-meat Proteins In The Processing Of Restructured Mutton Products

The paper was aimed at studying the effect of Transglutaminase concentration,temperatured,reaction period and the additon of non-meat protein on the cohesive of restructured mutton meat.The purpose of the study is to determine the optium parameters,the best suitable non-meat protein.In addition,the effect of transglutaminase,the cohesive problem of the miced meat and the cohesive effect of non-meat protein were also discussed in deatail.Transglutaminase was used to deal with minced mutton according to three factors (concentration, temperature and reaction period)quadratic rotation design with shape-hold capacity as only guide.The optimum conditions of Transglutaminase reaction were given as.temperature 6°C .concentration 0.04%, time 138min.Six research groups were made at 6°C by 0.04% Transglutaminase and 0, 0.2%, 0.4%, 0.6%, 0.8% and 1.0% different non-meat proteins respectively.such as egg-white protein,vetelline protein,whey protein isolate,modified casein.starch and isolated soy protein.After 138min reaction,the sample were frozen and thawed to test the binding properties and observe their microstructure with scanning electron microscope(SEM).The result showed that optimal parameters achieving the desirable binding property of the minced mutton were egg-white protein(1.0%), vetelline protein(0.4%), isolated soy protein(0.8%), modified casein(0.2%). Scanning electron microscope indicated that the addition of Transglutaminase could make minced meat form uniform gel network,and the effect of modified casein bind well in the six groups.Minced mutton was added with various levels of transglutaminase,egg-white protein.vetelline protein,isolated soy prptein and modified casein,and kept at 6°C for 138min.The samples were measured for their shape-hold capacity.lt has been shown optimum ingredient levels of 0.03% transglutaminase,0.9% egg-white protein,0.4% vetelline protein,0.1% modified casein and 0.9% isolated soy protein were need to restructured minced mutton rolls.Compare with CK,the optimal groups were measured the rheological properties.The result showed that the optimal parameters achieving the desirable binding property of the minced mutton were 0.04% Transglutaminase,0.2% modified casein ,and held at 6°C for 138min.This result suggest useful method for producing restructured meat which can be manufactured in the raw state.