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

24 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

Fingerprint

apple pomace
Transglutaminases
Monophenol Monooxygenase
protein-glutamine gamma-glutamyltransferase
Malus
catechol oxidase
Powders
Meat
pork
powders
apples
Gels
meat
gels
Agaricales
Hardness
mushrooms
Cysteine
cysteine
hardness

Keywords

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

Cite this

Lantto, Raija ; Plathin, Paula ; Niemistö, Markku ; Buchert, Johanna ; Autio, Karin. / Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat. In: LWT - Food Science and Technology. 2006 ; Vol. 39, No. 10. pp. 1117-1124.
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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.",
keywords = "Transglutaminase, Tyrosinase, Polyphenol oxidase, Pork meat, Texture, Co-product",
author = "Raija Lantto and Paula Plathin and Markku Niemist{\"o} and Johanna Buchert and Karin Autio",
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Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat. / Lantto, Raija (Corresponding Author); Plathin, Paula; Niemistö, Markku; Buchert, Johanna; Autio, Karin.

In: LWT - Food Science and Technology, Vol. 39, No. 10, 2006, p. 1117-1124.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat

AU - Lantto, Raija

AU - Plathin, Paula

AU - Niemistö, Markku

AU - Buchert, Johanna

AU - Autio, Karin

PY - 2006

Y1 - 2006

N2 - 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.

AB - 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.

KW - Transglutaminase

KW - Tyrosinase

KW - Polyphenol oxidase

KW - Pork meat

KW - Texture

KW - Co-product

U2 - 10.1016/j.lwt.2005.07.008

DO - 10.1016/j.lwt.2005.07.008

M3 - Article

VL - 39

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JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 10

ER -