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...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-11-01
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Series: | Polish Journal of Food and Nutrition Sciences |
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Online Access: | http://www.journalssystem.com/pjfns/Effect-of-Transglutaminase-and-Bacterial-Concentrates-on-the-Formation-of-Functional,111865,0,2.html |
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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 |
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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 |
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