Application of microbial transglutaminase and functional ingredients for the healthier Low-Fat/Salt meat products: A review

Korean Journal for Food Science of Animal Resources

Volumn 30, Issue 6, 2010, Pages 886-895

  Lee, Hong Chul ^a   Chin, Koo Bok ^a  

^a Chonnam National University   (South Korea)

Author keywords

Hydrocolloids; Low fat salt functional meat products; Microbial transglutaminase; Non meat proteins

Indexed keywords

GLYCINE MAX;

EID: 79961001321     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2010.30.6.886     Document Type: Review

References (69)

1. AHA (2000) American heart association guidelines: revision 2000. Circulation 102, 2284-2299.
2. AHA (2006) Soy protein, isoflavones, and cardiovascular health. Circulation 113, 1034-1044.
3. Ajinomoto (2009) Products, ACTIVA® transglutaminase - product applications. Ajinomoto Food Ingredients LLC.
4. Arihara, K. (2006) Strategies for designing novel functional meat products. Meat Sci. 74, 219-229. (Pubitemid 43977874)
5. Brewer, M. S., Rostogi, B. K., Argoudelis, L., and Sprouls, G. K. (1995) Sodium lactate/sodium chloride effects on aerobic plate counts and color of aerobically packaged ground pork. J. Food Sci. 60, 58-62.
6. Carballo, J., Barreto, G., and Jimenez-Colmenero, F. (1995) Starch and egg white influence on properties of bologna sausage as related to fat content. J. Food Sci. 60, 673-677.
7. Casella, L. J. (1983) Whey use in meat products. Meat Process, 7, 76-79.
8. Chin, K. B. and Ahn, E. H. (2005) Evaluation of sodium lactate and potassium lactate on the quality characteristics andshelf-life of low-fat sausage during refrigerated storage. Korean J. Food Sci. Ani. Resour. 25, 52-59.
9. Chin, K. B. and Chung, B. K. (2002) Development of low-fat meat processing technology using interactions between meat proteins and hydrocolloids - I. optimization of interactions between meat proteins and hydrocolloids by model study. J. Korean Soc. Food Sci. Nutr. 31, 438-444.
10. Chin, K. B. and Lee, H. C. (2002) Development of low-fat meat processing technology using interaction between meat proteins and hydrocolloids - II. development of low-fat sausages using the results of model study. J. Korean Soc. Food Sci. Nutr. 31, 629-635.
11. Chin, K. B., Go, M. Y., and Xiong, Y. L. (2009a) Konjac flourimproved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: effect of salt level and transglutaminase incubation. Meat Sci. 81, 565-572.
12. Chin, K. B., Go, M. Y., and Xiong, Y. L. (2009b) Effect of soy protein substitution for sodium caseinate on the transglutaminase- induced cold and thermal gelation of myofibrillar protein. Food Res. Int. 42, 941-948.
13. Chin, K. B., Kim, K. H., and Lee, H. C. (2006) Physico-chemical and textural properties, and microbial counts of meat products sold at Korean markets. Korean J. Food Sci. Ani. Resour. 26, 98-105.
14. Chin, K. B., Lee, H. L., Kook, S. H., Yoo, S. S., and Chun, S. S. (2004) Evaluation of various combinations of pork lean and water added on the physicochemical, textural and sensory characteristics of low-fat sausages. Food Sci. Biotechnol. 13, 481-485.
15. Duranti, M. and Gius, C. (1997) Legume seeds: protein content and nutritional value. Field Crops Res. 53, 31-45. (Pubitemid 27307413)
16. Ellekjaer, M. R., Naes, T., and Baardseth, P. (1996) Milk proteins affect yield and sensory quality of cooked sausages. J. Food Sci. 61, 660-666. (Pubitemid 26287714)
17. Food and Drug Administration (2008) Food labeling guide. Available from: http://www.fda.gov.
18. Feng, J. and Xiong, Y. L. (2002) Interaction of myofibrillar and preheated soy proteins. J. Food Sci. 67, 2851-2856. (Pubitemid 35376159)
19. Fischer, N. and Widder, S. (1997) How protein influence food flavor. Food Technol. 51, 68-70. (Pubitemid 127559291)
20. Food Standards Agency (2010) Healthy diet. Available from: http://www.eatwell.gov.uk.
21. Gardze, C., Bowers, J. A., and Caul, J. F. (1979) Effect of salt and textured soy level on sensory characteristics of beef patties. J. Food Sci. 44, 460-464.
22. Gillette, M. (1985) Flavor effects of sodium chloride. Food Technol. 39, 47-52.
23. Girard, J. P., Culioli, J., Maillard, T., Denoyer, C., and Touraille, C. (1990) Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausages. Meat Sci. 27, 13-28.
24. Goldberg, I. (1994) Functional foods; designer foods, pharmafoods, nutraceuticals. Champman and Hall, NY, pp. 1-16.
25. Gordon, A. and Barbut, S. (1992) Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters. J. Sci. Food Agric. 58, 227-238.
26. Hong, G. P. and Chin, K. B. (2009) Optimisation of calcium alginate and microbial transglutaminase systems to form a porcine myofibrillar protein gel. Korean J. Food Sci. Ani. Resour. 29, 590-598.
27. Hong, G. P. and Chin, K. B. (2010) Effects of microbial transglutaminase and sodium alginate on cold-set gelation of porcine myofibrillar protein with various salt levels. Food Hydrocolloids 24, 444-451.
28. Hongsprabhas, P. and Barbut, S. (1999) Effect of pre-heated whey protein level and salt on texture development of poultry meat batters. Food Res. Int. 32, 145-149. (Pubitemid 29432538)
29. Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45, 273-281. (Pubitemid 127161349)
30. Hwang, J. S., Lee, H. C., and Chin, K. B. (2008) Rheological properties of pork myofibrillar protein and sodium caseinate mixture as affected by transglutaminase with various incubation temperatures and times. Korean J. Food Sci. Ani. Resour. 28, 154-159. (Pubitemid 351976771)
31. Jang, A., Chae, H. S., Yoo, Y. M., Ham, J. S., Jeong, S. G., Lee, S. G., Ahn, C. N., Kim, D. H., Lee, S. K., and Lee, E. S. (2009) A study on the health benefits labeling for livestock products. Korean J. Food Sci. Ani. Resour. 29, 599-611.
32. Jaros, D., Partschefeld, C., Henle, T., and Rohm, H. (2006) Transglutaminase in dairy products: chemistry, physics, applications (invited review). J. Texture Studies 37, 113-155.
33. Jimenez-Colmenero, F., Carballo, J., and Cofrades, S. (2001) Healthier meat and meat products: their role as functional foods. Meat Sci. 59, 5-13.
34. Kashiwagi, T., Yokoyama, K., Ishikawa, K., Ono, K., Ejima, D., Matsui, H., and Suzuki, E. (2002) Crystal structure of microbial transglutaminase from Streptoverticillium mobaraense. J. Biol. Chem. 277, 44252-44260. (Pubitemid 36157858)
35. Kim, I. S., Jin, S. K., and Hah, K. H. (2004) Quality comparison of sausage and can products in Korean market. Korean J. Food Sci. Ani. Resour. 24, 50-56.
36. Ko, K. P., Park, S. K., Park, B., Yang, J. J., Cho, L. Y., Kang, C., Kim, C. S., Gwack, J., Shin, A., Kim, Y., Kim, J., Yang, H. K., Kang, D., Chang, S. H., Shin, H. R., and Yoo, K. Y. (2010) Isoflavones from phytoestrogens and gastric cancer risk: a nested case-control study within the Korean multicenter cancer cohort. Cancer, Epidemiol., Biomarkers Prev. 19, 1292-1300.
37. Kuhn, J., Zhu, X. Q., Considine, T., and Singh, H. (2007) Binding of 2-nonanone and milk proteins in aqueous model x systems. J. Agric. Food Chem. 55, 3599-3604. (Pubitemid 46806581)
38. Kuraishi, C., Sakamoto, J., Yamazaki, K., Susa, Y., Kuhara, C., and Soeda, T. (1997) Production of restructured meat using microbial transglutaminase without salt or cooking. J. Food Sci. 62, 488-490, 515.
39. Kuraishi, C., Yamazaki, K., and Susa, Y. (2001) Transglutaminase: its utilization in the food industry. Food Rev. Int. 17, 221-246.
40. Larkin, T. Price, W. E., and Astheimer, L. (2008) The key importance of soy isoflavone bioavailability to understanding health benefits. Crit. Rev. Food Sci. Nutr. 48, 538-552. (Pubitemid 351883144)
41. Lee, H. C. and Chin, K. B. (2004) Reduction of tumbling time and improvement of shear value for the manufacture of restructured hams using transglutaminase. Korean J. Food Sci. Ani. Resour. 24, 23-28.
42. Lee, H. C. and Chin, K. B. (2009a) Physicochemical, textural, and sensory properties of low-fat/reduced-salt sausages as affected by salt levels and different type and level of milk proteins. Food Sci. Biotechnol. 18, 36-42.
43. Lee, H. C. and Chin, K. B. (2009b) Effect of transglutaminase, acorn, and mungbean powder on quality characteristics of low-fat/salt pork model sausages. Korean J. Food Sci. Ani. Resour. 29, 374-381.
44. Lee, H. C., Hwang, J. S., and Chin, K. B. (2005) Evaluation of physico-chemical and textural properties, and sensory evaluation of low-fat/salt restructured ham with milk proteins. Proceed. 51st Int. Cong. Meat Sci. Technol., Baltimore, USA, pp. 47.
45. Lee, H. C., Hwang, J. S., and Chin, K. B. (2006) Product quality of loin hams manufactured with various salt levels. Proceed. 52nd Int. Cong. Meat Sci. Technol., Dublin, Ireland, pp. 427-428.
46. Lushbough, C. H. and Schweigert, B. S. (1959) The science of meat and meat products. W. H. Freeman and Company, San Francisco, pp. 185-211.
47. Marsh, A. C. (1983) Processes and formulations that affect the sodium content of foods. Food Technol. 37, 45-49.
48. Martins, V. B. and Netto, F. M. (2006) Physicochemical and functional properties of soy protein isolate as a function of water activity and storage. Food Res. Int. 39, 145-153. (Pubitemid 41727997)
49. Matulis, R. J., McKeith, F. K., Sutherland, J. W., and Brewer, S. (1995) Sensory characteristics of frankfurters as affected by fat, salt, and pH. J. Food Sci., 60, 42-47.
50. McClements, D. J. and Decker, E. A. (2007) Lipids. In: Fennema's food chemistry. Damodaran, S., Parkin, K. L., and Fennema, O. R. (eds), CRC Press, NY, USA, pp. 155-216.
51. Motoki, M. and Seguro, K. (1998) Transglutaminase and its use for food processing. Trends in Food Sci. Technol. 9, 204-210. (Pubitemid 28434053)
52. Pearson, A. M. and Wolzak, A. M. (1982) Salt, its use in animal products - a human health dilemma. J. Anim. Sci. 54, 1263-1278.
53. Pietrasik, Z. and Duda, Z. (2000) Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages. Meat Sci. 56, 181-188.
54. Pszczola, D. E. (1999) Ingredients that get to the meat of the matter. Food Technol. 53, 62-74.
55. Puolanne, E. J., Ruusunen, M. H., and Vainionpaa, J. I. (2001) Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Sci. 58, 1-7.
56. Rakosky, J. (1970) Soy products for the meat industry. J. Agri. Food Chem. 18, 1005-1009.
57. Ramirez-Suarez, J. C. and Xiong, Y. L. (2003) Effect of transglutaminase- induced cross-linking on gelation of myofibrillar/ soy protein mixtures. Meat Sci. 65, 899-907. (Pubitemid 36747732)
58. Romans, J. R., Costello, W. J., Carlson, C. W., Greaser, M. L., and Jones, K. W. (1994) The meat we eat. 13th ed, Interstate Publisher, Inc, IL, USA, pp. 924-963.
59. Ruusunen, M., Sarkka-Tirkkonen, M., and Puolanne, E. (1999) The effect of salt reduction on taste pleasantness in cooked 'bologna-type' sausages. J. Sensory Studies 14, 263-270. (Pubitemid 129332590)
60. Ruusunen, M., Vainionpaa, J., Lyly, M., Lahteenmaki, L., Niemisto, M., Ahvenainen, R., and Puolanne, E. (2005) Reducing the sodium content in meat products: the effect of the formulation in low-sodium ground meat patties. Meat Sci. 69, 53-60. (Pubitemid 39376981)
61. Ruusunen, M., Vainionpaa, J., Puolanne, E., Lyly, M., Lahteenmaki, L., Niemisto, M., and Ahvenainen, R. (2003) Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients. Meat Sci. 63, 9-16.
62. Su, Y. K., Bowers, J. A., and Zayas, J. F. (2000) Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins. J. Food Sci. 65, 123-128. (Pubitemid 30170412)
63. Terrell, R. N. (1983) Reducing the sodium content of processed meats. Food Technol. 37, 66-71.
64. Troutt, E. S., Hunt, M. C., Johnson, D. E., Claus, J. R., Kastner, C. L., Kropf, D. H., and Stroda, S. (1992) Chemical, physical and sensory characterization of ground beef containing 5 to 30 percent fat. J. Food Sci. 57, 25-29.
65. Van den Hoven, M. (1987) Functionality of dairy ingredients in meat products. Food Technol. 41, 72-77, 103.
66. WCRF (2007a) Food, nutrition, physical activity, and the prevention of cancer: a global perspective, World Cancer Research Fund International, London, pp. 135-140.
67. WCRF (2007b) Food, nutrition, physical activity, and the prevention of cancer: a global perspective, World Cancer Research Fund International, London, pp. 141-147.
68. Yong, E. Z., Choi, Y. S., and Lee, K. T. (2009) A survey on the perception and usage status of dietitians in food service business for meat products. Korean J. Food Sci. Ani. Resour. 29, 121-131.
69. Available from: http://nutrition.kfda.go.kr.