Journal of South China University of Technology (Natural Science Edition) ›› 2007, Vol. 35 ›› Issue (4): 127-133.

• Food Science & Technology • Previous Articles     Next Articles

Effects of MTGase and Protein on Gel Properties of Minced Pork After Cooking

Upul Marαpana1  Jiang BO1  Yoshinori Mine2   

  1. 1. Key Laboratory of Food Science and Safety , Southern Yangtze Univ. , Wuxi 214036 , Jiangsu , China;2. Dept. of Food Science , Univ. of Guelph , Guelph , Ont. Canada N1G2W1
  • Received:2006-04-24 Online:2007-04-25 Published:2007-04-25
  • Contact: 江波，博士，教授，博士生导师. E-mail: bjiang@sytu.edu.cn E-mail:umarapana@yahoo.com
  • About author:Upul Marapana (1964-)，男，斯里兰卡人，博士生，主要从事生物技术在食品中的应用研究.
  • Supported by:

    国家自然科学基金重点资助项目(20436020)

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Abstract:

The changes of rheology , texture and color of minced pork after the cooking respectively in water hath ,retort and microwave were tested , hased on which the effects of muscle protein and transglutaminase (MTGase)contents on the gel properties of minced pork were then investigated. The results show that (1) the minced pork with different cooking methods exhihits different colors and textures in the presence of MTGase and muscle protein;( 2) the texture of minced pork cooked in water hath is more elastic than that in retort or microwave j and (3) the addition of MTGase improves the storage modulus G' of minced pork. It is thus concluded that MTGase significantly affects the rheology , texture and color of minced pork , with the effectiveness depending on cooking methods

Key words: cooking, muscle protein, transglutaminase, minced pork, gel property