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

The paper was aimed at studying the effect of Transglutaminase concentration, temperature,reaction period and the additon of non-meat protein on the cohesive of restmctured beef meat.The purpose of the study is to determine the optium parameters,the best suitable non-meat protein.In addition,the effect oftransglutaminase,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 beef 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 asaemperature 10℃,concentration 0.05%,time 240min.Six research groups were made at 10℃by 0.05%Transglutaminase and 0, 0.2%,0.4%,0.6%,0.8%and1.0%different non-meat proteins respectively,such as egg-white protein,vetelline protein,whey protein isolate,modified casein,starch and isolated soy protein.After 240min 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 beef 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 beef was added with various levels of transglutaminase,egg-white protein,vetelline protein,isolated soy protein and modified casein,and kept at 10℃for 240min.The samples were measured for their shape-hold capacity.It has been shown optimum ingredient levels of 0.05%transglutaminase,1.0%egg-white protein,0.4%vetelline protein,0.2%modified casein and 0.8%isolated soy protein were need to restructured minced beef rolls.Compare with CK,the optimal groups were measured the Theological properties.The result showed that the optimal parameters achieving the desirable binding property of the minced beef were 0.05%Transglutaminase,0.2%modified casein,and held at 10℃for 240min.This result suggest useful method for producing restmctured meat which can be manufactured in the raw state.