EFFECT OF SETTING CONDITIONS USING MICROBIAL TRANSGLUTAMINASE DURING OBTENTION OF BEEF GELS

Authors

  • MARTÍN CASTRO-BRIONES,

    1. Laboratorio de Ciencia de la Carne
      Secretaria de Producción Animal
      Facultad de Medicina Veterinaria y Zootecnia
      Universidad Nacional Autónoma de México
      Av. Universidad 3000, Del. Coyoacán, Ciudad Universitaria México, DF, Mexico
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  • GEAZUL N. CALDERÓN,

    1. Departamento de Ciencia y Tecnología Alimentaria (1015)
      Reynosa, Tamaulipas 88700, Mexico
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  • GONZALO VELAZQUEZ,

    1. Departamento de Ciencia y Tecnología Alimentaria (1015)
      Reynosa, Tamaulipas 88700, Mexico
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  • M. SALUD-RUBIO,

    1. Laboratorio de Ciencia de la Carne
      Secretaria de Producción Animal
      Facultad de Medicina Veterinaria y Zootecnia
      Universidad Nacional Autónoma de México
      Av. Universidad 3000, Del. Coyoacán, Ciudad Universitaria México, DF, Mexico
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  • MANUEL VÁZQUEZ,

    1. Departamento de Ciencia y Tecnología Alimentaria (1015)
      Reynosa, Tamaulipas 88700, Mexico
    2. Departamento Química Analítica
      Escuela Politécnica Superior
      Universidad de Santiago de Compostela-Campus de Lugo
      Lugo, Spain
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  • JOSÉ A RAMÍREZ

    Corresponding author
    1. Departamento de Ciencia y Tecnología Alimentaria (1015)
      Reynosa, Tamaulipas 88700, Mexico
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4 TEL: +52 899 921 3340 ext. 130; FAX: +52 899 921 3340; EMAIL: ramirez@uat.edu.mx

Abstract

ABSTRACT

Microbial transglutaminase (MTG) is a food additive widely used to improve the mechanical properties of beef, poultry and fish gels. The aim of this study was to determine the effect of incubation temperature on the mechanical properties of restructured beef gels treated with MTG. The restructured beef gels were obtained by adding 0.0% (untreated) or 0.3% MTG. Three incubation temperatures (40, 50 or 60C) for 30 min were used, followed by cooking at 90C for 15 min. Control samples without incubation were also prepared. Changes in the mechanical properties (texture profile analysis and puncture test), color attributes, expressible water and cooking loss were determined. Results indicated that the maximum mechanical properties can be obtained by incubating beef pastes at 50C for 30 min with minimal effect on color, expressible water and cooking loss when 0.3% of MTG is added.

PRACTICAL APPLICATIONS

Meat and poultry are considered nonsetting proteins, and consequently, an incubating treatment to allow optimal cross-linking has not been considered, and the products are usually obtained by direct cooking. Our results showed that beef gels containing 0.3% of microbial transglutaminase incubated at 50C showed higher mechanical properties than control gels without incubation. These results could be useful to improve the mechanical properties of beef gels.

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