Inconsistency in the improvements of gel strength in chicken and pork sausages induced by microbial transglutaminase

Asian-Australasian Journal of Animal Sciences

Volumn 20, Issue 8, 2007, Pages 1285-1291

  Kawahara, S ^a   Ahhmed, A M ^a   Ohta, K ^a   Nakade, K ^b   Muguruma, Michio ^a  

^a UNIVERSITY OF MIYAZAKI   (Japan)

^b Central Research Institute   (Japan)

Author keywords

Chicken; Gel improvement; Microbial transglutaminase; Pork; Protein crosslinking; Texture

Indexed keywords

EID: 34548551527     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2007.1285     Document Type: Article

References (26)

1. st International congress of meat science and technology, pp. 54, 7-12 August 2005, Baltimore, Maryland, USA.
2. nd International congress of meat science and technology, pp. 431-432, 13-18 August 2006, Dublin, Ireland.
3. Ando, H., M. Adachi, K. Umeda, A. Matsuura, M. Nonaka, K. Uchio, H. Tanaka and M. Motoki. 1989. Purification and characteristics of a novel transglutaminase derived from microorganisms. Agric. Biologic. Chem. 53:2613-2617.
4. Chanyongvorakul, Y., Y. Matsumura, M. Nonaka, M. Motoki and T. Mori. 1995. Physical properties of soy bean and board bean 11S globulin gels formed by transglutaminase reaction. J. Food Sci. 60:483-488, 493.
5. Dimitrakopoulou, M. A., J. A. Ambrosiadis, F. K. Zetou and J. G. Bloukas. 2005. Effects of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder. Meat Sci. 70:743-749.
6. Erwanto, Y., S. Kawahara, K. Katayama, S. Takenoyama, H. Fujino, K. Yamauchi, T. Morishita, Y. Kai, S. Watanabe and M. Muguruma. 2003. Microbial transglutaminase modifies gel properties of porcine collagen. Asian-Aust. J. Anim. Sci. 15:1204-1209.
7. Erwanto, Y., S. Kawahara, K. Katayama, M. A. Ahhmed, K. Yamauchi, K. B. Chin and M. Muguruma. 2005. Effect of existence of exogenous protein on physicochemical properties of heat- and transglutaminase-induced bovine collagen-peptide gel. J. Food Sci. 70:E505-E509.
8. Gornall, A. G., C. J. Baradawill and M. M. David. 1949. Determination of serum protein by means of the biuret reaction. J. Biologic. Chem. 177:751-766.
9. Jiang, S. T., J. F. Hsieh and G. J. Tsai. 2004. Interactive effects of microbial transglutaminase and recombinant cystatin on the mackerel and hairtail muscle protein. J. Agric. Food Chem. 52:3617-3625.
10. Katayama, K., K. B. Chin, S. Yoshihara and M. Muguruma. 2006. Microbial transglutaminase improves the properties of meat protein and sausages texture manufactured with low-quality pork loin. Asian-Aust. J. Anim. Sci. 19:102-108.
11. Kumazawa, Y., K. Seguro, M. Takamura and M. Motoki. 1993. Formation of ε-(γ-glutamyl) lysine cross-link in cured horse mackerel meat induced by drying. J. Food Sci. 58:1062-1064.
12. Laemmli, U. K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227:680-685.
13. Matheis, G. and J. Whitaker. 1987. A review: Enzymatic crosslinking of proteins applicable to food. J. Food Biochem. 11:309-327.
14. nd International congress of meat science and technology, pp. 539-540, 13-18 August 2006, Dublin, Ireland.
15. th International congress of meat science and technology, pp. 138-139, 1-6 August 1999, Yokohama, Japan.
16. Muguruma, M., K. Tsuruoka, K. Katayama, Y. Erwanto, S. Kawahara, K. Yamauchi, S. K. Sathe and T. Soeda. 2003. Soybean and milk protein modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. Meat Sci. 63:191-197.
17. Muguruma, M., T. Nishimura, R. Umetsu, I. Goto and M. Yamauchi. 1987. Humectants improve myosin extractability and water activity of raw, cured intermediate moisture meats. Meat Sci. 20:179-194.
18. 2+- indepentent transglutaminase derived from microorganisms. Agric. Biologic. Chem. 53:2619-2623.
19. Nio, N., M. Motoki and K. Takinami. 1986. Gelation mechanism of protein solution by transglutaminase. Agric. Biologic. Chem. 50:851-855.
20. Pietrasik, Z. 2003. Binding and textural puppetries of beef gels processed with κ-carrageenan, egg albumin and microbial transglutaminase. Meat Sci. 63:317-324.
21. Poulanne, E. J. and R. N. Terrell. 1983. Effects of salt levels in prerigor blends and cooked sausages on water binding, released fat and pH. J. Food Sci. 48:1022-1024.
22. Ruiz-Carrascal, J. and J. Regenstein. 2002. Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase. J. Food Sci. 67:734-739.
23. Sakamoto, H., Y. Kumazawa, K. Seguro, T. Soeda and M. Motoki. 1995. Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture. J. Food Sci. 60:300-304.
24. Tseng, T. F., D. C. Liu, M. T. Chen. 2000. Evaluation of transglutaminase on the quality of low-salt chicken meat-balls. Meat Sci. 55:427-431.
25. Tsukamasa, Y., K. Sato, Y. Shimizu, C. Imai, S. Sugiyama, Y. Minegishi and M. Kawabata. 1993. ε-(γ-glutamyl)lysine crosslink formation in sardine myofibril sol during setting at 25°C. J. Food Sci. 58:785-787.
26. Yokoyama, K., T. Ohtsuka, C. Kuraishi, K. Ono, Y. Kita, T. Arakawa and D. Ejima. 2003. Gelation of food protein induced by recombinant microbial transglutaminase. J. Food Sci. 68:48-51.