Department of Quality Analysis, University of Economics, Wroclaw 53-345, Poland.
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
Meat Sci. 2017 Jun;128:40-46. doi: 10.1016/j.meatsci.2017.02.002. Epub 2017 Feb 5.
The objective of this study was to improve the rheological (storage modulus G'; phase angle δ) and textural (hardness; breaking force) properties of nitrite-cured sausage batters prepared from pale, soft, exudative (PSE) pork with microbial transglutaminase (TG) using isolated myofibrillar protein (MP) or MP extracted by sodium tripolyphosphate (TPP) as substrates. While TG alone significantly enhanced G', δ and hardness, its combination with TPP was more pronounced as these product quality parameters were increased to the level equal to that of the counterpart batter made from normal (red, firm, non-exudative, RFN) pork. The addition of MP had negligible such effect on TG functions. Cooking loss of TG-treated RFN and PSE meat with TPP was minimal but the batters were less bright (L*) than other treatments. Redness (a*) was variable between treatments. Therefore, texture-related properties of comminuted PSE meat products can be restored to the RFN level by TG cross-linking of protein that is extracted by TPP.
本研究旨在改善由苍白、柔软、渗出（PSE）猪肉制备的亚硝酸盐固化香肠糊的流变性（储能模量 G';相位角 δ）和质构特性（硬度;断裂力），使用微生物转谷氨酰胺酶（TG）作为底物，使用分离的肌原纤维蛋白（MP）或三聚磷酸钠（TPP）提取的 MP。虽然 TG 单独显著提高了 G'、δ 和硬度，但当 TG 与 TPP 结合使用时，这些产品质量参数的增加更为明显，增加到与由正常（红色、坚硬、非渗出、RFN）猪肉制成的对照糊剂相当的水平。MP 的添加对 TG 功能几乎没有这种影响。用 TPP 处理 TG 的 RFN 和 PSE 肉的蒸煮损失最小，但糊剂的亮度（L*）低于其他处理。处理之间的红色度（a*）变化不定。因此，通过 TPP 提取的蛋白质 TG 交联可以将细碎的 PSE 肉产品的相关质地特性恢复到 RFN 水平。
