Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat

The results of the effects of transglutaminase (TG) and bacterial concentrates (BC) of different strains of microorganisms on the functional and technological properties of minced meat obtained from beef trimming (80/20) are presented. A control and seven experimental samples of minced meat were obt...

Full description

Saved in:
Bibliographic Details
Main Authors: Svetlana Merenkova, Oksana Zinina, Olga Loretts, Olga Neverova, Pavel Sharaviev
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2019-11-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
Online Access:http://www.journalssystem.com/pjfns/Effect-of-Transglutaminase-and-Bacterial-Concentrates-on-the-Formation-of-Functional,111865,0,2.html
Tags: Add Tag
No Tags, Be the first to tag this record!
_version_ 1832557713598447616
author Svetlana Merenkova
Oksana Zinina
Olga Loretts
Olga Neverova
Pavel Sharaviev
author_facet Svetlana Merenkova
Oksana Zinina
Olga Loretts
Olga Neverova
Pavel Sharaviev
author_sort Svetlana Merenkova
collection DOAJ
description The results of the effects of transglutaminase (TG) and bacterial concentrates (BC) of different strains of microorganisms on the functional and technological properties of minced meat obtained from beef trimming (80/20) are presented. A control and seven experimental samples of minced meat were obtained – three samples with the addition of 10% BC: Bifilact-Pro, Bifilact-AD, Bifilact-Kefir (S-Pro, S-AD, SK), a sample with the addition of 0.2% TG (S-TG) and three samples with simultaneous addition of 5% BC: Bifilact-Pro, Bifilact-AD, Bifilact-Kefir and 0.1% TG (S-Pro + TG, S-AD + TG, S-K + TG). The control and experimental samples were analyzed for: pH, water binding capacity (WBC), water holding capacity (WHC), cooking loss, as well as physicochemical and rheological properties. The highest WHC was observed in the S-TG samples during the 6–12 h of ripening, whereas in the S-Pro+TG, S-AD+TG and S-K+TG samples during the ripening period of 12–18 h. The data obtained correlated with an increase in the pH value in the samples during the indicated periods. Significant differences were noted in the changes in WBC and WHC when BCs were added to the minced meat, as dependent on the composition of the microorganism cultures. The lowest cooking losses were determined in the S-TG sample, i.e. 19.03–19.99% (p<0.05), whereas in the S-AD+TG and S-K+TG samples they reached 17.91–18.61% (p<0.05) and 18.96–19.58% (p<0.05), respectively. The most pronounced elastic properties were found in the samples with TG. Thus, the results showed that the combination of BC and TG demonstrates a synergistic effect on the functional and technological properties of meat systems.
format Article
id doaj-art-8d05b54d551e49f8bb1ec374575b2a86
institution Kabale University
issn 2083-6007
language English
publishDate 2019-11-01
publisher Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
record_format Article
series Polish Journal of Food and Nutrition Sciences
spelling doaj-art-8d05b54d551e49f8bb1ec374575b2a862025-02-03T03:14:30ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-11-0169438739610.31883/pjfns/111865111865Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced MeatSvetlana Merenkova0Oksana Zinina1Olga Loretts2Olga Neverova3Pavel Sharaviev4Food and Biotechnology, South Ural State University, 76 Lenin Avenue, Chelabynsk - 454080, RussiaFood and Biotechnology, South Ural State University, 76 Lenin Avenue, Chelabynsk - 454080, RussiaDepartment of Technology, Ural State Agrarian University, Ekaterinburg, RussiaDepartment of Technology, Ural State Agrarian University, Ekaterinburg, RussiaDepartment of Technology, Ural State Agrarian University, Ekaterinburg, RussiaThe results of the effects of transglutaminase (TG) and bacterial concentrates (BC) of different strains of microorganisms on the functional and technological properties of minced meat obtained from beef trimming (80/20) are presented. A control and seven experimental samples of minced meat were obtained – three samples with the addition of 10% BC: Bifilact-Pro, Bifilact-AD, Bifilact-Kefir (S-Pro, S-AD, SK), a sample with the addition of 0.2% TG (S-TG) and three samples with simultaneous addition of 5% BC: Bifilact-Pro, Bifilact-AD, Bifilact-Kefir and 0.1% TG (S-Pro + TG, S-AD + TG, S-K + TG). The control and experimental samples were analyzed for: pH, water binding capacity (WBC), water holding capacity (WHC), cooking loss, as well as physicochemical and rheological properties. The highest WHC was observed in the S-TG samples during the 6–12 h of ripening, whereas in the S-Pro+TG, S-AD+TG and S-K+TG samples during the ripening period of 12–18 h. The data obtained correlated with an increase in the pH value in the samples during the indicated periods. Significant differences were noted in the changes in WBC and WHC when BCs were added to the minced meat, as dependent on the composition of the microorganism cultures. The lowest cooking losses were determined in the S-TG sample, i.e. 19.03–19.99% (p<0.05), whereas in the S-AD+TG and S-K+TG samples they reached 17.91–18.61% (p<0.05) and 18.96–19.58% (p<0.05), respectively. The most pronounced elastic properties were found in the samples with TG. Thus, the results showed that the combination of BC and TG demonstrates a synergistic effect on the functional and technological properties of meat systems.http://www.journalssystem.com/pjfns/Effect-of-Transglutaminase-and-Bacterial-Concentrates-on-the-Formation-of-Functional,111865,0,2.htmlminced meattransglutaminasebacterial concentratetechnological propertiesrheological properties
spellingShingle Svetlana Merenkova
Oksana Zinina
Olga Loretts
Olga Neverova
Pavel Sharaviev
Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
Polish Journal of Food and Nutrition Sciences
minced meat
transglutaminase
bacterial concentrate
technological properties
rheological properties
title Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
title_full Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
title_fullStr Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
title_full_unstemmed Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
title_short Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
title_sort effect of transglutaminase and bacterial concentrates on the development of functional and technological properties of minced meat
topic minced meat
transglutaminase
bacterial concentrate
technological properties
rheological properties
url http://www.journalssystem.com/pjfns/Effect-of-Transglutaminase-and-Bacterial-Concentrates-on-the-Formation-of-Functional,111865,0,2.html
work_keys_str_mv AT svetlanamerenkova effectoftransglutaminaseandbacterialconcentratesonthedevelopmentoffunctionalandtechnologicalpropertiesofmincedmeat
AT oksanazinina effectoftransglutaminaseandbacterialconcentratesonthedevelopmentoffunctionalandtechnologicalpropertiesofmincedmeat
AT olgaloretts effectoftransglutaminaseandbacterialconcentratesonthedevelopmentoffunctionalandtechnologicalpropertiesofmincedmeat
AT olganeverova effectoftransglutaminaseandbacterialconcentratesonthedevelopmentoffunctionalandtechnologicalpropertiesofmincedmeat
AT pavelsharaviev effectoftransglutaminaseandbacterialconcentratesonthedevelopmentoffunctionalandtechnologicalpropertiesofmincedmeat