Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures

Transglutaminase (TGase) is widely applied in the meat industry, and mixing of meat from various sources is an efficient way to enhance the quality of meat products. In this study, sensory scores, color, gel properties, water holding capacity and microstructure of mince mixtures, treated with 0.4% TGase, were determined to investigate the effect of TGase and mixing ratios (pork/fish, 10:0, 7:3, 5:5, 3:7, 0:10) on quality and gel properties of mince mixtures composed of pork and silver carp (Hypophthalmichthys molitrix). Results indicated that the mixture improved the sensory quality and gel properties of meat products compared to control group. The addition of TGase significantly (P＜0.05) increased the gel strength, especially at 7:3 ratio of pork and silver carp, in which gel strength reached its maximum and was 10.26%, 64.15% greater than pork with TGase and without TGase respectively, and water holding capacity were greater, and microstructure became more compact. The results suggest the synergetic interaction between proteins of pork and silver carp. TGase increased the interaction, especially for mixing proportion of 7:3 (pork/fish). Those results could be useful for the development of mixed and new meat products in the food industry. This article is protected by copyright. All rights reserved.