Effects of Microbial Transglutaminase on Meat Analogs
Author Information
Author(s): Zimoch-Korzycka Anna, Krawczyk Anna, Król-Kilińska Żaneta, Kulig Dominika, Bobak Łukasz, Jarmoluk Andrzej
Primary Institution: Wroclaw University of Environmental and Life Sciences
Hypothesis
This study aimed to evaluate the effects of microbial transglutaminase (MTG) concentrations and incubation times on the quality and rheological properties of meat analogs.
Conclusion
Higher concentrations of microbial transglutaminase and longer incubation times significantly improved the quality of meat analogs, enhancing their protein content and textural properties.
Supporting Evidence
- Higher MTG concentrations improved protein content from 14.34% to 15.55%.
- Dry matter increased from 29.61% to 32.53% with higher MTG levels.
- Total leakage decreased from 1.262% to 0.634% with increased MTG concentration.
- Textural properties such as hardness improved from 57.08 N to 83.14 N with higher MTG levels.
- Gumminess increased from 19.40 N to 30.00 N with higher MTG concentrations.
- Chewiness improved from 17.60 N × mm to 29.58 N × mm with increased MTG levels.
Takeaway
Using a special enzyme called microbial transglutaminase helps make meat substitutes taste and feel more like real meat by improving their texture and protein content.
Methodology
The study involved preparing meat analogs with varying concentrations of MTG and incubation times, followed by testing for pH, protein content, dry matter, fat retention, thermal loss, and textural properties.
Statistical Information
P-Value
p<0.0001
Statistical Significance
p<0.0001
Digital Object Identifier (DOI)
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