Ahhmed Abdulatef M, Nasu Tetsuo, Muguruma Michio
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki 889-2192, Japan; Gheran Higher Institute for Agricultural Technologies, P.O. Box 151, Tripoli, Libya.
Meat Sci. 2009 Dec;83(4):759-67. doi: 10.1016/j.meatsci.2009.08.018. Epub 2009 Aug 14.
This study examined the effects of microbial transglutaminase (MTG; 3.1mg/ml) on chicken skeletal, smooth, and cardiac muscles; the meat containing the different muscle types was shaped into sausages and treated at 40°C and/or 78°C for 30min. Although the three muscle types were obtained from the same bird, the effects of MTG addition were not uniform. All the muscle types showed a significant increase in the breaking strength (P<0.01), but skeletal muscle exhibited the maximum increase. All samples showed a decrease in the fluorescence intensity and a significant reduction in the concentration of proteins that were extracted in a high ionic strength solution (P<0.05). Scanning electron microscopy images and histological studies revealed that different muscle types had different physical structures and frameworks after MTG treatment, which is a reflection of the differences in the reaction specificity of MTG with different muscle proteins. Histological studies revealed that the reactions of MTG with meat proteins are both exogenous and endogenous. Cooking loss data suggested that MTG did not have any negative effect on water retention during cooking. MTG appears to be a functional and contributive substance since the results suggest that MTG can function on all muscle types that are mechanically processed for different industrial applications. MTG aggregates muscle proteins in different ways that improve their organoleptic properties such as texture, appearance, and water retention.
本研究考察了微生物转谷氨酰胺酶（MTG；3.1mg/ml）对鸡的骨骼肌、平滑肌和心肌的影响；将含有不同肌肉类型的肉制成香肠，并在40°C和/或78°C下处理30分钟。尽管这三种肌肉类型取自同一只鸡，但添加MTG的效果并不一致。所有肌肉类型的断裂强度均显著增加（P<0.01），但骨骼肌的增加幅度最大。所有样品的荧光强度均降低，且在高离子强度溶液中提取的蛋白质浓度显著降低（P<0.05）。扫描电子显微镜图像和组织学研究表明，MTG处理后不同肌肉类型具有不同的物理结构和框架，这反映了MTG与不同肌肉蛋白反应特异性的差异。组织学研究表明，MTG与肉蛋白的反应既有外源性的，也有内源性的。蒸煮损失数据表明，MTG在蒸煮过程中对保水性没有任何负面影响。MTG似乎是一种功能性和有贡献的物质，因为结果表明MTG可以作用于所有为不同工业应用进行机械加工的肌肉类型。MTG以不同方式聚集肌肉蛋白，从而改善其感官特性，如质地、外观和保水性。
