The application of TGase in meat products mainly has the following functions:
1, used for minced meat recombination.
In the processing of meat products, a large number of minced meat will be produced. How to use these low-value minced meat is a problem in the production of meat products. TGase is widely used in meat product reorganization because it can form intramolecular and intermolecular crosslinking of protein. Fresh recombinant meat products can be produced by using this enzyme to treat minced meat mixed with a certain ratio of fat to flakes. Because the isopeptide bonds formed in and between molecules of protein catalyzed by TGase belong to * * * valence bonds, it is difficult to break under general non-enzymatic catalysis conditions. The recombinant meat obtained after TGase treatment will not disperse under freezing, slicing and cooking conditions, and the meat protein can make the meat products more elastic and taste better after cross-linking, while TGase will not affect other flavors of the meat products. It is reported that Sakamoto and Sata used TGase to treat minced meat, and mixed minced meat, starch, seasoning and TGase to make meatballs, which greatly improved the appearance, texture, flavor and taste. Lv Xinquan and others used ground beef as the main raw material, supplemented by various auxiliary materials, and added TGase to develop a recombinant beef with good color and flavor. Our laboratory has also successfully applied TGase to the reconstituted bacon with minced meat, and achieved good results.
2. Used to improve the texture of products.
Because the gel catalyzed by transglutaminase has a three-dimensional spatial network structure, adding TGase in meat processing can improve the texture of the product, such as improving and improving the gel formation and viscoelasticity of the product, at the same time, it can enhance the water retention of the product, prevent the shrinkage of the meat product during processing, increase the tenderness of the product and improve the yield of the product. The results showed that when 6.57U/g protein TGase was added to ham sausage, the gel damage of ham sausage tissue increased by 60N and the gel strength increased by 30% compared with the control group. Marta Dondero and others added TGase to minced beef and found that adding TGase can significantly improve the gel strength of minced beef. Tseng et al. studied the effect of TGase on the quality of low-salt chicken balls, and found that the addition of TGase significantly improved the hardness of chicken balls. JF。 Kerry et al. used chicken breast as raw material, added soybean protein and TGase to make patties, and measured cooking loss. The results showed that with the increase of TGase addition, the cooking loss decreased gradually. In addition, treating sausage products with TGase can also avoid dehydration shrinkage and dry cracking of sausage.
3, used for artificial fat cattle
China is a big beef producer, but about 40% of beef cattle have low fattening technology, and the quality of beef in its better parts is not good, and the effect of intramuscular fat deposition is poor. Beef rich in intramuscular fat has good flavor, good water retention, tender and juicy taste, while beef with less intramuscular fat has poor taste, hard texture and poor flavor. In order to improve the intramuscular fat content of beef, TGase can be used to cross-link intramuscular protein, inject fat into beef with poor intramuscular fat deposition, and carry out surface treatment on the injected beef to cross-link the surface protein, thus further reducing the loss of injected fat. Studies have shown that 0.8%TGase is added after fat emulsification of artificial fat cattle, and the time for injection and addition of TGase is less than 65438 0 hours. The combination of TGase 0.28%, NaCl 0.4% and polyphosphate 0.09% is used as the surface treatment material. The injected intramuscular fat can be better bound in the spatial network structure of protein gel, which can improve the binding rate of intramuscular fat and reduce the loss of fat during heat treatment.
4. Used to treat PSE meat
PSE meat is an abnormal kind of meat, with pale color, fragile tissue and poor muscle water retention, which greatly limits its application in production. It is very common in pork and turkey, and it can also produce PSE meat if it is not handled properly in beef and mutton. Milkowski of the United States has obtained a patent for using TGase to treat PSE meat to produce meat products. Experiments show that this method is especially suitable for processing pork or turkey breast, and then processing it into canned or other packaged ham and other meat products. After TGase treatment, the adhesive ability and water retention of the product are greatly improved, and the product has a good texture.
5. It is used to develop health care meat products.
In the processing of meat products, salt or phosphate is usually added to improve or enhance the water retention, cohesiveness, consistency and food texture of the products. Using TGase can reduce the addition of salt and phosphate, and produce meat products with low salt and excellent texture. The experiment showed that the elasticity of sausage remained unchanged when the sodium content in sausage was reduced to 1/3 of that of normal sausage after TGase was added. Compared with sausage with TGase only, sausage with 3% phosphate has the same crack resistance and other indexes. TGase can fully play the role of phosphate additives in increasing the cohesion and water retention of sausage stuffing in meat products.
Gelatin was modified with TGase to make it have the properties of solid fat, which can partially replace lard. Novo Company used sodium caseinate, the emulsifier commonly used in meat products, as raw material, and used TGase to replace 50% of the fat in salami. The original texture and flavor of the product remained unchanged.
6. Develop new compound emulsifier.
Using emulsifier in the production of sausage, sausage, fish sausage, fish cake, canned food and other meat products can fully emulsify the ingredients, mix them evenly, prevent fat segregation, improve the water retention of the products, prevent dehydration of the products, avoid cooling shrinkage and hardening, improve the organizational state of the products, make the products more elastic, and increase the whiteness, tenderness, flavor and quality of the products. At the same time, adding emulsifier can also improve the peelability of packaging film (casing). At present, sodium caseinate, polyglycerol fatty acid ester and functional whey protein are widely used in the production of sausages, meat products and fish products, but these emulsifiers are often expensive and ineffective. Some people combined whey protein, soy protein isolate, transglutaminase and alginate to develop a new emulsifier, and added it to sausages to verify the effect. It was found that the emulsifying effect of TGase was better when the addition of TGASE was 1%, the addition of PG was 0.5% and the ratio of whey powder to protein powder was 1: 1. Sensory evaluation experiments showed that the composite emulsifier showed good characteristics in the product, and its tissue state was better than that of sodium caseinate.