1. Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study
- Author
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Zhuang-Li Kang, Xiang Li, and Han-Jun Ma
- Subjects
Water holding capacity ,Raman spectroscopy ,pork meat ,secondary structure ,water structure ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
Microbial transglutaminase (MTGase) is a kind of enzyme preparation which is used in the processing of emulsified meat products for improving the quality. In this paper, the effect of MTGase content on water-holding capacity, texture and protein structure was studied by using Raman spectroscopy. The results showed that emulsion stability and cooking yield were significantly (P 0.05). The hardness, springiness, cohesiveness and chewiness also were significantly (P 0.05); the wave peak of 3100–3500 cm−1 shifted from 3226 to 3228, 3229 and 3229 cm−1 that indicated OH stretching motions were stronger. Overall, when added appropriately, MTGase to frankfurters could change the protein conformation, improve the texture and water-holding capacity.
- Published
- 2017
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