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

    Research output: Contribution to journalArticleScientificpeer-review

    30 Citations (Scopus)

    Abstract

    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
    Volume39
    Issue number10
    DOIs
    Publication statusPublished - 2006
    MoE publication typeA1 Journal article-refereed

    Keywords

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

    Fingerprint

    Dive into the research topics of 'Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat'. Together they form a unique fingerprint.

    Cite this