Zimoch-Korzycka Anna, Krawczyk Anna, Król-Kilińska Żaneta, Kulig Dominika, Bobak Łukasz, Jarmoluk Andrzej
Department of Functional Food Product Development, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wroclaw, Poland.
Foods. 2024 Dec 17;13(24):4085. doi: 10.3390/foods13244085.
With growing environmental and health concerns surrounding meat consumption, meat analogs have emerged as sustainable and health-conscious alternatives. A major challenge in developing these products is replicating the fibrous, elastic texture of meat, where microbial transglutaminase (MTG) has shown significant potential. MTG catalyzes protein cross-linking, enhancing the structural integrity of meat analogs. This study aimed to evaluate the effects of MTG concentrations (0%, 0.5%, and 1%) and incubation times (0, 1.5, and 3 h) on the quality and rheological properties of meat analogs. Analogs were tested for pH, protein content, dry matter, fat retention, and thermal loss. Textural properties, including hardness, cohesiveness, gumminess, springiness, and chewiness, were determined using texture profile analysis, while leakage parameters were evaluated through water and fat content tests. Results revealed that higher MTG concentrations and longer incubation times improved protein content (14.34% to 15.55%), dry matter (29.61% to 32.53%), and reduced total leakage (1.262% to 0.634%). Textural properties, including hardness (57.08 N to 83.14 N), gumminess (19.40 N to 30.00 N), and chewiness (17.60 N × mm to 29.58 N × mm), also significantly improved with increasing MTG levels. Thermal loss ranged from 98.37% to 100.9%, showing enhanced retention at higher MTG concentrations. These results support the role of MTG in creating meat analogs with improved meat-like textures, achieved through enhanced protein cross-linking and moisture retention.
随着围绕肉类消费的环境和健康问题日益受到关注，肉类替代品已成为可持续且注重健康的选择。开发这些产品的一个主要挑战是复制肉类的纤维状、弹性质地，而微生物转谷氨酰胺酶（MTG）已显示出巨大潜力。MTG催化蛋白质交联，增强肉类替代品的结构完整性。本研究旨在评估MTG浓度（0%、0.5%和1%）和孵育时间（0、1.5和3小时）对肉类替代品质量和流变学特性的影响。对替代品进行了pH值、蛋白质含量、干物质、脂肪保留率和热损失测试。使用质地剖面分析确定包括硬度、内聚性、胶黏性、弹性和咀嚼性在内的质地特性，同时通过水分和脂肪含量测试评估渗漏参数。结果显示，较高的MTG浓度和较长的孵育时间提高了蛋白质含量（从14.34%至15.55%）、干物质（从29.61%至32.53%），并减少了总渗漏（从1.262%至0.634%）。随着MTG水平的提高，包括硬度（从57.08 N至83.14 N）、胶黏性（从19.40 N至30.00 N）和咀嚼性（从17.60 N×mm至29.58 N×mm）在内的质地特性也显著改善。热损失范围为98.37%至100.9%，表明在较高MTG浓度下保留能力增强。这些结果支持了MTG在通过增强蛋白质交联和水分保留来创造具有更好肉类质地的肉类替代品方面的作用。
