EFFECT OF GLUTAMINASE PREPARATION FROM BACILLUS-SUBTILIS GT STRAIN ONSENSORY EVALUATION OF PROCESSED MEAT-PRODUCTS

The enzyme glutaminase (EC 3. 5. 1. 2) catalyzes the reaction L-glutam ine (Gln) into L-glutaminic acid (Glu) + NH3. Glu plays a key role in promoting a delicious taste in meat and meat products (umami). This st udy was conducted to determine the effect of glutaminase preparation ( Glutaminase Daiwa) from Bacillus subtilis GT strain on the sensory eva luation of processed meat products. A model ham was prepared as follow : 10 % pickle consisted of 10 % NaCl, 0.03 % NaNO2, 3 % sugar, 0.5 % w hite pepper and 0.2 % polyphosphates per meat weight was injected into pork loin and cured at 4 degrees C for 3 days. In Experiment I, the e nzyme preparation was added with 0.001, 0.01 and 0.1 unit (U) per gram meat. Experiment II was performed with 0.005, 0.01 and 0.05 U per gra m meat. Glu, ammonia and free amino acids in various samples were dete rmined, and a sensory evaluation was performed. Glu content in samples increased with the amount of glutaminase preparation. Ammonia content in samples also increased with the amount of enzyme preparation, but the production increased only up to 1.2 times that of the control. The results of free amino acids content in samples indicated that the enz yme preparation had a very high specificity. The 0.01 U samples in Exp eriments I and II showed significantly higher sensory evaluation. Thes e results suggested that the sensory evaluation of processed meat prod ucts is improved by the addition of this glutaminase preparation.