Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Publication fee
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
Our new CiteScore2023 from SCOPUS
New IMPACT FACTOR 2023
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
Our new CiteScore2023 from SCOPUS
New IMPACT FACTOR 2023
ORIGINAL ARTICLE
Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
1
Food and Biotechnology, South Ural State University, 76 Lenin Avenue, Chelabynsk - 454080, Russia
2
Department of Technology, Ural State Agrarian University, Ekaterinburg, Russia
Submission date: 2019-03-13
Final revision date: 2019-07-13
Acceptance date: 2019-08-21
Online publication date: 2019-10-01
Publication date: 2019-11-18
Corresponding author
Svetlana Merenkova
Food and Biotechnology, South Ural State University, Lenina av., 454088, Chelyabinsk, Russia
Food and Biotechnology, South Ural State University, Lenina av., 454088, Chelyabinsk, Russia
Pol. J. Food Nutr. Sci. 2019;69(4):387-396
KEYWORDS
TOPICS
Other techniquesNatural foodBiotechnology/MicrobiologyFermentationMeat productsChemical and enzymatic modificationPhysicochemical properties
ABSTRACT
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.
ABBREVIATIONS
TG – Transglutaminase; BC – Bacterial concentrate; WBC – Water binding capacity; WHC – Water holding capacity; EPS – Exopolysaccharides; LAB – Lactic acid bacteria.
FUNDING
The article was prepared with the support of the Government of the Russian Federation (Act No 211 dd. 16.03.2013), Contract No 02.A03.21.0011, and the financial support of state assignments No 40.8095.2017/БЧ (2017123-ГЗ), No 19.8259.2017/БЧ and RFBR grant No 18-53-45015.
REFERENCES (40)
1.
Aaslyng, M.D., Bejerholm, C., Ertbjerg, P., Bertram H.C., Andersen H.J. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference, 14(4), 277–288.
2.
Assaad, H., Zhou, L., Carroll, R.J., Wu, G. (2014). Rapid publication-ready MS-Word tables for one-way ANOVA. Springer Plus, 3, 474.
3.
Atilgan, E., Kilic, B. (2017). Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level. Journal of Food Science and Technology, 54(2), 303–312.
4.
Baugreet, S., Kerry, J.P., Brodkorb, A., Gomez, C., Auty, M., Allen, P., Hamill, R.M. (2018). Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design. Meat Science, 142, 65–77.
5.
Campbell-Platt, G. (1995). Fermented meats – a world perspective. In: G. Campbell-Platt, P.E. Cook (Eds.) Fermented Meats. Chapman & Hall, Glasgow, pp. 39-52.
6.
Canto, A.C.V.C.S., Costa Lima, B.R.C., Suman, S.P., Lazaro, C.A., Monteiro, M.L.G., Conte-Junior, C.A., Freitas, M.Q., Cruz, A.G. (2014). Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers. Meat Science, 96(1), 623–632.
7.
Cerning, J. (1995). Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteria. Lait, 75(4–5), 463–472.
8.
Cheng, F.Y., Hsu, F.W., Chang, H.S., Lin, L.C., Sakata, R. (2009). Effect of different acids on the extraction of pepsin-solubilised collagen melanin from silky fowl feet. Food Chemistry, 113(2), 563–567.
9.
Danylenko, S.G., Kigel, N.Ph., Burtseva, G.V. (2014). Selection of microorganisms for fermentation of raw materials. Biotechnologia Acta, 7(4), 107–117.
10.
Djabourov, M., Lechaire, J., Gaill, F. (1993). Structure and rheology of gelatin and collagen gels. Biorheology, 30(3–4), 191–205.
11.
Doleyres, Y., Schaub, L., Lacroix, C. (2005). Comparison of functionality of exopolysaccharides produced in situ or added as bioingredients on yoghurt properties. Journal of Dairy Science, 88(12), 4146–4156.
12.
El Soda, M. (2014). Production of low fat cheddar cheese made using exopolysaccharide-producing cultures and selected ripening cultures. Advances in Microbiology, 04(14), 986–995.
13.
Grau, R., Hamm, R. (1956). Die bestimmung der wasserbindung des fleisches mittles der premethode. Fleischwirtsch, 8, 733-734.
14.
Hammes, W.P., Hertel, C. (1998). New developments in meat starter cultures. Meat Science, 49, S125–S138.
15.
Hughes, J.M., Oiseth, S.K., Purslow, .P.P. Warner, R.D. (2014). A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Science, 98(3), 520–532.
16.
Ionescu, A., Aprodu, I., Darabă, A. (2008). The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart. Meat Science, 79(2), 278–284.
17.
ISO 937:1978. Meat and meat products – Determination of nitrogen content. Geneva: International Organization for Standardization.
18.
ISO 1442:1997. Meat and meat products – Determination of moisture content (Reference method). Geneva: International Organization for Standardization.
19.
ISO 1444:2000. Meat and meat products – Determination of free fat content. Geneva: International Organization for Standardization.
20.
Kieliszek, M., Misiewicz, A. (2014). Microbial transglutaminase and its application in the food industry: A review. Folia Microbiologica, 59(3), 241–250.
21.
Lesiow, T., Rentfrow, G.K., Xiong, Y.L. (2017). Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters. Meat Science, 128, 40–46.
22.
Liu, D., Liang, L., Regenstein, J.M. Zhou, P. (2012). Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis). Food Chemistry, 133(4), 1441–1448.
23.
Mauriello, G., Casaburi, A., Blaiotta, G., Villani, F. (2004). Isolation and technological properties of coagulase negative Staphylococci from fermented sausages of Southern Italy. Meat Science, 67(1), 149–158.
24.
Meiying, Z., Guocheng, D., Jian, C. (2002). pH control strategy of batch microbial transglutaminase production with Streptoverticillium mobaraense. Enzyme and Microbial Technology, 31(4), 477–481.
25.
Mejri, L., Ziadi, A., El Adab, S., Boulares, M., Essi, I., Hassouna, M. (2017). Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat. Journal of Food Measurement and Characterization, 11(2), 758–767.
26.
Patel, S., Majumder, A., Goyal, A. (2012). Potentials of exopolysaccharides from lactic acid bacteria. Indian Journal of Microbiology, 52(1), 3–12.
27.
Pietrasik, Z., Jarmoluk, A., Shand, P.J. (2007). Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. LWT – Food Science Technology, 40(5), 915-920.
28.
Puolanne, E., Peltonen, J. (2013). The effects of high salt and low pH on the water-holding of meat. Meat Science, 93(2), 167–170.
29.
Rawdkuen, S., Benjakul, S. (2012). Biochemical and microstructural characteristics of meat samples treated with different plant proteases. African Journal of Biotechnology , 11(76), 14088–14095.
30.
Rivier, N., Sadoc, J.F. (2007). Topology in Molecular Biology. Springer, Berlin Heidelberg, pp. 147–162.
31.
Ruas-Madiedo, P., Moreno, J.A., Salazar, N., Delgado, S., Mayo, B., Margolles, A., Reyes-Gavilán, C.G.L. (2007). Screening of exopolysaccharide-producing Lactobacillus and Bifidobacterium strains isolated from the human intestinal microbiota. Applied and Environmental Microbiology, 73(13), 4385–4388.
32.
Ruiz-Moyano, S., Martin, A., Benito, M.J. Nevado, F.P., Córdoba, M.G. (2008). Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausage. Meat Science, 80(3), 715–721.
33.
Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T. Fadahunsi, I.F., Afolabi, R.O. (2002). Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria. European Food Research and Technology, 214(5), 405–407.
34.
Sorapukdee, S., Tangwatcharin, P. (2018). Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level. Asian-Australasian Journal of Animal Sciences 31(1), 129–137.
35.
Tseng, T.F., Cheng, M.T., Liu, D.C. (2002). Purification of transglutaminase and its effects on myosin heavy chain and actin of spent hens. Meat Science 60(3), 267–270.
36.
Uran, H., Aksu, F., Gokce, I., Yilmaz, İ., Durak, M.Z. (2013). Effect of transglutaminase on the quality properties of chicken breast patties. Kafkas Universitesi Veteriner Fakultesi Dergisi, 19, 331–335.
37.
Uran, H., Yilmaz, İ. (2018). A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation. Food Science and Technology (Campinas), 38(1), 19–25.
38.
Yokoyama, K., Nio, N., Kikuchi, Y. (2004). Properties and applications of microbial transglutaminase. Applied Microbiology and Biotechnology, 64(4), 447–454.
39.
Zeng, Z., Li, Ch., Ertbjerg, P. (2017). Relationship between proteolysis and water-holding of myofibrils. Meat Science, 131, 48–55.
40.
Zhang, X.W., Wang, W.H., Wang, Y.N., Wang, Y.B., Wang, X., Gao, G.X., Chen, G.Y., Liu, A.J. (2018). Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase. Food Hydrocolloids, 84, 1–8.
CITATIONS (11):
1.
Functional and technological indicators of fermented minced meat
O Zinina, M Rebezov, M Khayrullin, O Neverova, T Bychkova
IOP Conference Series: Earth and Environmental Science
O Zinina, M Rebezov, M Khayrullin, O Neverova, T Bychkova
IOP Conference Series: Earth and Environmental Science
2.
Sensory, physical and chemical characteristics of fermented minced meat
O Zinina, M Rebezov, M Khayrullin, O Neverova, T Bychkova
IOP Conference Series: Earth and Environmental Science
O Zinina, M Rebezov, M Khayrullin, O Neverova, T Bychkova
IOP Conference Series: Earth and Environmental Science
3.
Comparative assessment of quality and safety of minced meat
T Savostina, A Mizhevikina, E Sayfulmulukov, I Lykasova, I Minashina
IOP Conference Series: Earth and Environmental Science
T Savostina, A Mizhevikina, E Sayfulmulukov, I Lykasova, I Minashina
IOP Conference Series: Earth and Environmental Science
4.
Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate
Bahytkul Assenova, Eleonora Okuskhanova, Maksim Rebezov, Oksana Zinina, Nadezhda Baryshnikova, Evgeniya Vaiscrobova, Elena Kasatkina, Mohammad Shariati, Muhammad Khan, Godswill Ntsefong
Potravinarstvo Slovak Journal of Food Sciences
Bahytkul Assenova, Eleonora Okuskhanova, Maksim Rebezov, Oksana Zinina, Nadezhda Baryshnikova, Evgeniya Vaiscrobova, Elena Kasatkina, Mohammad Shariati, Muhammad Khan, Godswill Ntsefong
Potravinarstvo Slovak Journal of Food Sciences
5.
Value-Addition in Food Products and Processing Through Enzyme Technology
Edmundo Juárez-Enríquez, Anahí Levario-Gómez, Emilio Ochoa-Reyes, Juan Tirado-Gallegos, Ramiro Baeza-Jiménez, Juan Buenrostro-Figueroa
Edmundo Juárez-Enríquez, Anahí Levario-Gómez, Emilio Ochoa-Reyes, Juan Tirado-Gallegos, Ramiro Baeza-Jiménez, Juan Buenrostro-Figueroa
6.
Investigation of Microbial Hydrolysis of Hen Combs with Bacterial Concentrates
Oksana Zinina, Svetlana Merenkova, Maksim Rebezov, Gulnara Zhumanova, Pavel Burkov, Alexandra Knyazeva
Fermentation
Oksana Zinina, Svetlana Merenkova, Maksim Rebezov, Gulnara Zhumanova, Pavel Burkov, Alexandra Knyazeva
Fermentation
7.
Aktinobakteri İzolatlarının Transglutaminaz, Levansukraz ve Beta Galaktozidaz Üretim Yetenekleri
Elif KARABACAK, Ali ADIGÜZEL, Hayrettin SAYGIN, Ahmet ÇON
Akademik Gıda
Elif KARABACAK, Ali ADIGÜZEL, Hayrettin SAYGIN, Ahmet ÇON
Akademik Gıda
8.
Approbation of the developed starter culture based on Lactobacillus salivarius and Lactobacillus curvatus for raw smoked poultry sausages
N. Kenyz, A. Nesterenko, Yu. Lysenko, M. Rebezov
Agrarian science
N. Kenyz, A. Nesterenko, Yu. Lysenko, M. Rebezov
Agrarian science
9.
The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs
Gulnara Zhumanova, Oksana Zinina, Maxim Rebezov, Mohammad Shariati, Zhanar Moldabayeva, Mars Khayrullin, Gulmira Baybalinova, Sandugash Toleubekova, Gulmira Mirasheva
Potravinarstvo Slovak Journal of Food Sciences
Gulnara Zhumanova, Oksana Zinina, Maxim Rebezov, Mohammad Shariati, Zhanar Moldabayeva, Mars Khayrullin, Gulmira Baybalinova, Sandugash Toleubekova, Gulmira Mirasheva
Potravinarstvo Slovak Journal of Food Sciences
10.
Improvement of fiber-like chewiness of dried pork: Fish cubes and mince with added enzymes
Fang Yang, Yi Wu, Qixing Jiang, Peipei Yu, Pei Gao, Yanshun Xu, Wenshui Xia, Dongxing Yu
Food Bioscience
Fang Yang, Yi Wu, Qixing Jiang, Peipei Yu, Pei Gao, Yanshun Xu, Wenshui Xia, Dongxing Yu
Food Bioscience
11.
Recent insights into bonding technologies in restructured meat production: A review
Zongyao Ren, Zhijie Li, Zhonghai Hu, Wenyun Xia, Mi Zhou, Zhenjie Pan, Jingjun Li, Zongyuan Zhen
Food Chemistry: X
Zongyao Ren, Zhijie Li, Zhonghai Hu, Wenyun Xia, Mi Zhou, Zhenjie Pan, Jingjun Li, Zongyuan Zhen
Food Chemistry: X
Share
RELATED ARTICLE
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
