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Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials
Joint Authors
Zinina, Oksana
Merenkova, Svetlana
Galimov, Damir
Okuskhanova, Eleonora
Rebezov, Maksim
Khayrullin, Mars
Anichkina, Olga
Source
International Journal of Food Science
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-12-21
Country of Publication
Egypt
No. of Pages
11
Abstract EN
The aim of the study was to analyse the effects of transglutaminase on the physicochemical, technological, rheological, and microstructural indicators of minced meat with the addition of plant raw materials.
The formulations of minced meat from beef trimming, hemp protein, and flax flour were optimized in terms of biological value and optimal content of essential amino acids.
The addition of plant components in amounts greater than 18% caused an increase in the content of protein, fat, and ash in the minced samples.
The rheological properties of minced meat samples without enzyme treatment changed depending on the proportion of plant raw materials.
When the content of the flax flour was increased, the minimum ultimate shear stress and viscosity were observed, while the maximum values for these indicators were achieved in samples containing about 15% hemp protein, as well as in samples without plant additives.
When adding transglutaminase to the formulation, increases in the ultimate shear stress and viscosity were proven for all combined minced samples.
The combined minces, containing flax flour, had a more plastic structure and the lowest modulus of elasticity, while minces including 14% hemp protein or more than 87% meat components were identical to the control samples in terms of deformation and elasticity.
In enzyme-treated minces, the plasticity of the samples reduced while density and elasticity increased.
Transglutaminase treatment contributed to the formation of optimal technological properties of combined minces.
Microstructural analysis showed the intermolecular bonds between protein particles in combined minced samples with the addition of enzymes.
The research results have demonstrated the effectiveness of using transglutaminase in the composition of combined minced meat for the formation of a homogeneous and dense system with the necessary technological and rheological properties.
American Psychological Association (APA)
Zinina, Oksana& Merenkova, Svetlana& Galimov, Damir& Okuskhanova, Eleonora& Rebezov, Maksim& Khayrullin, Mars…[et al.]. 2020. Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1171101
Modern Language Association (MLA)
Zinina, Oksana…[et al.]. Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials. International Journal of Food Science No. 2020 (2020), pp.1-11.
https://search.emarefa.net/detail/BIM-1171101
American Medical Association (AMA)
Zinina, Oksana& Merenkova, Svetlana& Galimov, Damir& Okuskhanova, Eleonora& Rebezov, Maksim& Khayrullin, Mars…[et al.]. Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1171101
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1171101