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Optimisation of Ingredient Formulation in Processed Meat Products.

O'Kennedy, Brendan
; 
Neville, Denis P.
; 
Kelly, Philip
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Keywords
Processed meat products, Dairy ingredients, protein-protein interactions, protein crosslinking enzyme., Transglutaminase (TGase), Reformed meats, Restructured meats
Date
2000-10-01
Collections
Food Programme End of Project Reports
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eopr-4374.pdf
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http://hdl.handle.net/11019/1287
Citation
O'Kennedy, B., Neville, D., Kelly, P., Optimisation of Ingredient Formulation in Processed Meat Products, End of Project Reports, Teagasc, 2000.
Abstract
Reformed and restructured meat are two major categories of processed meat products. Reformed meat products require intact meat pieces to bind together while restructured meat products are extensively minced prior to restructuring. Salts such as sodium chloride and phosphates together with mechanical treatment and heat, have been used to bind meat pieces together. In the process the proteins in muscle become soluble, bind large amounts of water and gel on heating. While heat-induced gelation of soluble meat protein provides binding in reformed meat products and reduces cook losses in restructured meat products, no binding occurs in raw meat systems. Non-meat proteins, especially soya protein, are routinely used in processed meat products, often in conjunction with salts, to increase water and fat binding during the cooking process. However, such proteins do not bind intact meat pieces in either the raw or cooked state. Transglutaminase (TGase) is a food-grade commercially available enzyme which can crosslink suitable proteins leading to the formation of a protein matrix (gel) and immobilisation of large quantities of water. This property could improve the water-binding properties of non-meat proteins in restructured meat products. The prospect of crosslinking native meat proteins and non-meat proteins or native meat proteins on adjacent meat pieces would make salt-free reformed meat products a realistic objective. Hence, the main objective of this project was to study protein-protein interactions in reformed and restructured meats, especially between meat proteins and added non-meat proteins in the absence of salts but in the presence of a protein crosslinking enzyme.
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