Title: Effect of microbial transglutaminase and non-meat proteins on functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat Authors
Submitted to: Institute of Food Technology
Publication Type: Abstract Only
Publication Acceptance Date: February 26, 2008
Publication Date: June 29, 2008
Citation: Green, B.W., Min, B. 2008. Effect of microbial transglutaminase and non-meat proteins on functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat [abstract]. Institute of Food Technology, Annual Meeting Book of Abstracts, June 29-July 2, 2008, New Orleans, Louisiana. p.70. Technical Abstract: This study was aimed at developing value-added low sodium chloride (NaCl), phosphate-free restructured patties using minced channel catfish (Ictalurus punctatus) belly flap meat. The effect of microbial transglutaminase (MTGase, 0.7%) and non-meat proteins (isolated soy protein, ISP and whey protein concentrate, WPC; 1.7%, respectively) alone and in combinations in experiment I were evaluated in order to improve cooking yield and textural properties in patties with reduced NaCl (1%) and no phosphate. The concentration effect of MTGase (0.05, 0.1, 0.2, 0.4, and 0.7%) at a constant concentration of ISP (1.7%) was assessed in experiment II. Patties (100 g; 100 mm diameter) were formed and stored overnight at 4 °C in a refrigerator for the reaction of MTGase. Patties were cooked in a superheated steam oven at 227 °C to an internal temperature of 80 °C. Proximate analysis, pH, and color parameters were determined for raw and cooked patties. Binding strength and textural profiles (hardness, cohesiveness, springiness, and chewiness) were determined for cooked patties only. The addition of MTGase increased textural properties such as binding strength, hardness, cohesiveness, chewiness, and springiness, but decreased cooking yield of the patties (P<0.05). Isolated soy protein increased cooking yield (P<0.05), but did not affect the textural properties. Inclusion of WPC did not increase cooking yield or impact textural properties of patties. The combination of MTGase and ISP significantly increased both the cooking yield and textural properties of patties. As the concentration of MTGase increased at constant ISP, the textural properties of cooked patties significantly increased, but cooking yield decreased (P<0.05). In conclusion, we suggest that The combination of MTGase (0.05 to 0.1%) with ISP (1.7%) is the best combination to improve both cooking yield and textural properties in low NaCl, phosphate-free patties made from minced channel catfish belly flap meat.