Impact of salt, phosphate and temperature on the effect of a transglutaminase (F XIIIa) on the texture of restructured meat.

The effect of the transglutaminase F XIIIa on texture parameters was analysed in meat model systems simulating a restructured meat product. Porcine M. longissimus dorsi at normal ultimate pH was obtained 2 days post mortem from pigs slaughtered at approx. 100 kg liveweight. The F XIIIa product used was a recombinant protein produced by fermentation of Saccharomyces cereviciae. In raw minced meat F XIIIa increased cohesion, hardness and elasticity when a time-temperature heat treatment of 37 °C and 90 min was used during processing, while processing at 10 °C for 23 h caused only minor texture changes. Salt and phosphate addition together with F XIIIa resulted in a remarkable increase in binding properties. Thus, the texture parameters increased particularly at salt levels between 2 and 4% and a phosphate level of 0.2%. Binding of meat pieces containing 0.2% phosphate, 1% salt and F XIIIa as 0.4% active enzyme to substrate showed significant effect on the tensile strength compared to the samples without F XIIIa, however, color deterioration of the product was observed when adding F XIIIa.