Abstract

MARQUEZ, Enrique et al. Effect of Concentration of TGm and Reaction Time on the Stability of Restructured Product. Rev. Cient. (Maracaibo) [online]. 2006, vol.16, n.6, pp.662-667. ISSN 0798-2259.

The purpose of this research was to determine the efficiency of the transglutaminase in terms of concentration and reaction time needed to obtain stable raw restructured products at refrigeration temperature. Bovine and poultry meat were used in the experiment to produce 2kg of each restructured product. Transglutaminase was added at 0.25; 0.5; 0.75 and 1% concentrations. Each restructured product was divided in 4 portions of 0.5kg and placed in refrigeration at the following reaction time 4; 8; 12 and 24 h. The experiment was repeated 7 time. The efficiency of the enzyme was determined as a function of the stability (cohesiveness) shown by the products when they were sliced at refrigeration temperature. Results indicated that as the enzyme concentration and reaction time increased, stability of the final products increased (P < 0.05). It also indicated that at the same enzyme concentration and reaction time restructured products formulated with bovine meat were more stable than those formulated with poultry meat. As a conclusion, addition of transglutaminase is an alternative to obtain stable raw restructured products stored at refrigeration temperature

Keywords : Transglutaminase concentration; restructured products; stability; reaction time.