Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

The aim of this study was to evaluate the impact of microbial transglutaminase (TGase) at different concentrations (0, 2.5 and 7.5 units/g (U/g) protein) using different cooking times (15, 20 and 25 min at 85 degrees C) on Mozzarella cheese analogue (MCA) properties. Results have shown that protein cross-linking activity of TGase can improve the colour, texture, microstructure and meltability of the cheese when used at a concentration of 2.5 U/g protein and 20-min cooking time. TGase concentration, cooking time and the combination of these factors significantly (P < 0.05) affected the colour (L*, a* and b*) and texture properties (hardness, adhesiveness, springiness, gumminess, resilience and cohesion) but had no significant (P > 0.05) effect on pH.