Resumen

MARQUEZ, Enrique et al. Raw restructured product stability with added transglutaminase and bovine plasma. Rev. Cient. (Maracaibo) [online]. 2008, vol.18, n.5, pp.618-623. ISSN 0798-2259.

Meat from different species (bovine, pork and poultry) were used to study the effect of the addition of TGm and bovine plasma in the stability of raw restructured products. Portions of 4 kg from each specie were mixed with ClNa at 0.5% w/w, then divided into two portions of 2 kg and bovine plasma or water were added at 10% w/w. Portions of 2 kg were divided in two portions of 1 Kg and transglutaminase was added at 0.75% or 1% concentration. Each treatment was divided in 2 portions of 0.5 kg stuffed and placed in refrigeration at 12 h and 24 h reaction time. The efficiency of the enzyme and bovine plasma was determined as a function of the stability (cohesiveness) shown by the products when they were sliced at refrigeration temperature. The experiment was repeated 7 times. Results indicated that when the enzyme was used at 1% concentration all products were stable. When concentration of TGm was 0.75%, addition of plasma was necessary to obtain stable products. TGm was more efficient with bovine meat. In conclusion, addition of bovine plasma is an alternative to improve stability of raw restructured meat products when 0.75% of TGm is used.

Palabras clave : Transglutaminase; raw restructured products; stability; reaction time.