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RAUJ Marapana1*,SA Senanayaka 1, PRD Perera 1 and Bo Jiang 2
1Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Sri Lanka
2Key Laboratory of Food Science and Safety, Southern Yangtze University, 170 Huihe Road, Wuxi, Jiangsu Province, P. R. China 214036
Abstract
The influence of cooking methods (water bath, retort, and microwave) on
the binding and water holding properties of mixed pork/casein gels with (2.5 or 5 gkg-1) or
without (control) microbial transglutaminase (MTGase) was investigated using puncture test
measurements. The MTGase treatment improved (P< 0.0001) water-holding capacity, reduced
P<0.0001) cooking loss (CL), purge and expressible water (EW), and increased (P<0.0001) the gel hardness and breaking strength as measured by compression and puncture tests. Microwave-cooked mixed gels had the lowest hardness but least CL and EW than retort and water bath-cooked samples. The results suggested that MTGase influenced the gel properties of pork muscle/non muscle gels, but the effectiveness of the enzyme treatment depended on the cooking methods.
Key words: Meat,
Casein, MTGase, Cooking Method, Water holding, Gel strength
Full Text : pdf (746 kb)
* - Corresponding Author
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