Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking

Authors

  • CHIYA KURAISHI,

    1. The authors are affiliated with the Food Research & Development Laboratories, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, 210 Japan.
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  • JIRO SAKAMOTO,

    1. The authors are affiliated with the Food Research & Development Laboratories, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, 210 Japan.
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  • KATSUTOSHI YAMAZAKI,

    1. The authors are affiliated with the Food Research & Development Laboratories, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, 210 Japan.
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  • YASUYUKI SUSA,

    1. The authors are affiliated with the Food Research & Development Laboratories, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, 210 Japan.
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  • CHIHO KUHARA,

    1. The authors are affiliated with the Food Research & Development Laboratories, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, 210 Japan.
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  • TAKAHIKO SOEDA

    1. The authors are affiliated with the Food Research & Development Laboratories, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, 210 Japan.
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ABSTRACT

To produce restructured meat, microbial transglutaminase (MTGase) was evaluated for its ability to introduce covalent crosslinks between protein molecules. Pork muscle cubes were mixed with MTGase and held at 5°C for 2 hr for the enzyme reaction. Restructured products were analyzed for binding strength without cooking. MTGase treatment resulted in effective binding of meat pieces provided there was addition of salt (NaCl). To ensure proper binding without NaCl, some food proteins with MTGase were also investigated. Meat cubes in combination with MTGase and sodium caseinate showed acceptable bind, and sodium caseinate appeared to be a superior substrate for the crosslinking to meat proteins than soy protein, whey protein, or gelatin. These results suggest a useful method for producing restructured meat which can be distributed in the raw, chilled state.

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