IMPACT OF SALT, PHOSPHATE AND TEMPERATURE ON THE EFFECT OF A TRANSGLUTAMINASE-(F-XIIIA) ON THE TEXTURE OF RESTRUCTURED MEAT

The effect of the transglutaminase F XIIIa on texture parameters was a nalysed in meal model systems simulating a restructured meat product. Porcine M. longissimus dorsi at normal ultimate pH was obtained 2 days post mortem from pigs slaughtered at approx. 100 kg liveweight. The F XIIIa product used was a recombinant protein produced by fel mentatio n of Saccharomyces cereviciae. In raw minced meat F XIIIa increased co hesion, hardness and elasticity when a time-temperature heat treatment of 37 degrees C and 90 min was used during processing, while processi ng at 10 degrees C for 23 h caused only minor texture changes. Salt an d phosphate addition together with F XIIIa resulted in a remarkable in crease in binding properties. Thus, the texture parameters increased p articularly at salt levels between 2 and 4% and a phosphate level of 0 .2%. Binding of meat pieces containing 0.2% phosphate, 1% salt and F X IIIa as 0.4% active enzyme to substrate showed significant effect on t he tensile strength compared to the samples without F XIIIa, however, color deterioration of the product was observed when adding F XIIIa.