Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat

Raija Lantto (Corresponding Author), Paula Plathin, Markku Niemistö, Johanna Buchert, Karin Autio

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Effects of microbial transglutaminase (mTG), mushroom tyrosinase and an apple powder containing transglutaminase (TG) and polyphenol oxidase (PPO) on the structure of industrial pork meat homogenate were studied. Apple powder and mTG both increased the value of storage modulus (G′). Mushroom tyrosinase was not able to affect gel forming with the used dosages and treatment conditions. All the enzymes studied were able to improve gel hardness of unheated meat homogenate at 4 °C to a certain extent. In gel hardness measurements added cysteine affected positively on the apple powder—treated pork meat and negatively on mTG—and tyrosinase-treated meat. Surprisingly cysteine addition nullified also the action of mTG. Hence powdered apple pulp, a recovered co-product of an industrial process, may contain suitable enzyme activities for food protein stabilization.
Original languageEnglish
Pages (from-to)1117-1124
Number of pages8
JournalLWT - Food Science and Technology
Issue number10
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed



  • Transglutaminase
  • Tyrosinase
  • Polyphenol oxidase
  • Pork meat
  • Texture
  • Co-product

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