Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters

Tomasz Lesiów , Gregg K. Rentfrow , Youling L. Xiong

Abstract

The objective of this study was to improve the rheological (storage modulus G'; phase angle 8) 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', delta 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. (C) 2017 Elsevier Ltd. All rights reserved
Author Tomasz Lesiów (EaE / IChaFT / DAEaQA)
Tomasz Lesiów,,
- Department of Agricultural Engineering and Quality Analysis
, Gregg K. Rentfrow
Gregg K. Rentfrow,,
-
, Youling L. Xiong
Youling L. Xiong,,
-
Journal seriesMeat Science, ISSN 0309-1740, (A 40 pkt)
Issue year2017
Vol128
Pages40-46
Publication size in sheets0.5
Keywords in EnglishPSE pork, Sausage, Rheological property, Texture, Transglutaminase
ASJC Classification1106 Food Science
DOIDOI:10.1016/j.meatsci.2017.02.002
Languageen angielski
Score (nominal)40
ScoreMinisterial score = 35.0, 25-04-2019, ArticleFromJournal
Ministerial score (2013-2016) = 40.0, 25-04-2019, ArticleFromJournal
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.9; WoS Impact Factor: 2017 = 2.821 (2) - 2017=3.55 (5)
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