Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma

被引：10

作者：

Fort, N. ^{[1
]}

Lanier, T. C. ^{[2
]}

Amato, P. M. ^{[2
]}

Carretero, C. ^{[1
]}

Saguer, E. ^{[1
]}

机构：

[1] Univ Girona, INTEA, Girona 17071, Spain

[2] N Carolina State Univ, Dept Food Sci, Raleigh, NC 27695 USA

来源：

MEAT SCIENCE | 2008年 / 80卷 / 03期

关键词：

porcine plasma; MTGase; HHP; gelling properties; acidic conditions;

D O I：

10.1016/j.meatsci.2008.02.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of treating porcine plasma with microbial tranglutaminase (MTGase) under high hydrostatic pressure (HHP) were studied as a means of improving its gel-forming properties when subsequently heated at pH 5.5, near the pH of meats. Plasma containing varying levels of commercial MTGase was pressurized (400 MPa, room temperature, pH 7) for different times, and adjusted to pH 5.5 prior to heating to induce gelation. MTGase-treatment under HHP led to greater enhancement of heat-induced plasma gel properties as compared to control samples. The greatest improvements were achieved by pressurising plasma with 43.3 U MTGase/g protein for 30 min, thereby achieving recoveries of 49% and 63% in fracture force (gel strength) and fracture distance (gel deformability) of the subsequently heat-induced gels, respectively, relative to gel properties obtained by heating untreated plasma at physiological conditions (pH 7.5). (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：939 / 943

页数：5

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