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The effect of transglutaminase as a binding agent in mixture of meat and non-meat gels on water holding properties at different cooking conditions

Authors:

R. A. U. J. Marapana ,

University of Sri Jayewardenepura, LK
About R. A. U. J.
Department of Food Science and Technology, Faculty of Applied Sciences
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S. A. Senanayaka,

University of Sri Jayewardenepura, LK
About S. A.
Department of Food Science and Technology, Faculty of Applied Sciences
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P. R. D. Perera,

University of Sri Jayewardenepura, LK
About P. R. D.
Department of Food Science and Technology, Faculty of Applied Sciences
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Bo Jiang

Southern Yangtze University, 170 Huihe Road, Wuxi, Jiangsu Province, 214036, CN
About Bo
Key Laboratory of Food Science and Safety
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Abstract

The influence of cooking methods (water bath, retort, and microwave) on the binding and water holding proper-ties of mixed pork/casein gels with (2.5 or 5 g kg-1) or without (control) microbial transglutaminase (MTGase) was investigated using puncture test measurements. The MTGase treatment improved (P < 0.0001) water-holding capacity, reduced (P <0.0001) cooking loss (CL), purge and expressible water (EW), and increased (P <0.0001) the gel hardness and breaking strength as measured by compression and puncture tests. Microwave-cooked mixed gels had the lowest hardness but least CL and EW than retort and water bath-cooked samples. The results sug-gested that MTGase influenced the gel properties of pork muscle/non muscle gels, but the effectiveness of the en-zyme treatment depended on the cooking methods.
How to Cite: Marapana, R.A.U.J., Senanayaka, S.A., Perera, P.R.D. and Jiang, B., 2016. The effect of transglutaminase as a binding agent in mixture of meat and non-meat gels on water holding properties at different cooking conditions. Tropical Agricultural Research and Extension, 19(3-4), pp.297–304. DOI: http://doi.org/10.4038/tare.v19i3-4.5361
Published on 27 Dec 2016.
Peer Reviewed

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