The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs

The purpose of this study was to determine the effect of different levels of transglutaminase at 0.0%, 0.5%, and 1.0% on the quality of beef, chicken, and turkey meatballs. Cooking loss, color (L*,a*, andb*values), texture profile (TPA), microstructure (Scanning Electron Microscope), and sensory analysis were performed. Addition of transglutaminase enzyme did not affect the color parameters of meatball samples (p > .05). Transglutaminase decreased the cooking loss of meatball samples (p < .05). It was determined that samples containing transglutaminase had firmer and more regular gel structures. Springiness, cohesiveness, chewiness, and resilience were improved by transglutaminase addition in meatball samples. Panelists gave higher scores to meatball samples including transglutaminase in sensory analysis. Practical applications Texture is one of the most important quality parameters for meat and meat products. Cooking loss is another quality parameter and lower cooking loss is desired in meat and meat products. Transglutaminase addition reduced the cooking loss and improved the textural properties of meatballs prepared with beef, chicken, and turkey minced meats. Therefore, better quality meatballs were produced in this study. This approach could be feasible in meatball production in meat industry.