Impact of transglutaminase on the textural,physicochemical, and structural properties of chicken skeletal,smooth, and cardiac muscles |
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| Affiliation: | 1. Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki 889-2192, Japan;2. Gheran Higher Institute for Agricultural Technologies, P.O. Box 151, Tripoli, Libya;3. Departments of Veterinary Anatomy, University of Miyazaki, Miyazaki 889-2192, Japan;1. Division of Thoracic Surgery, Department of Surgery, Northwestern University Feinberg School of Medicine, Chicago, IL, USA;2. Division of Pulmonary and Critical Care Medicine, Department of Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL, USA;3. Norton Thoracic Institute, St. Joseph’s Hospital and Medical Center, Phoenix, AZ, USA;1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China;2. Beijing Longfujia Life Science Co.,Ltd, Beijing, 100040, China;1. Centro de Investigacion y de Estudios Avanzados del IPN, Unidad Monterrey, Vıa del Conocimiento 201, Parque PIIT, CP 66600 Apodaca NL, Mexico;2. University of Heidelberg, Im Neuenheimer Feld 267, 69120 Heidelberg, Germany;1. Department of Immunology, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran;2. Department of Pathobiology and Medical Laboratory Science, School of Medicine, North Khorasan University of Medical Sciences, Bojnurd, Iran;3. Department of Anatomy, Faculty of Medical Sciences, Tehran, Iran;4. Department of Obstetrics and Gynecology, Graduate School of Medicine and Pharmaceutical Science for Research, University of Toyama,Toyama, Japan |
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| Abstract: | This study examined the effects of microbial transglutaminase (MTG; 3.1 mg/ml) on chicken skeletal, smooth, and cardiac muscles; the meat containing the different muscle types was shaped into sausages and treated at 40 °C and/or 78 °C for 30 min. Although the three muscle types were obtained from the same bird, the effects of MTG addition were not uniform. All the muscle types showed a significant increase in the breaking strength (P < 0.01), but skeletal muscle exhibited the maximum increase. All samples showed a decrease in the fluorescence intensity and a significant reduction in the concentration of proteins that were extracted in a high ionic strength solution (P < 0.05). Scanning electron microscopy images and histological studies revealed that different muscle types had different physical structures and frameworks after MTG treatment, which is a reflection of the differences in the reaction specificity of MTG with different muscle proteins. Histological studies revealed that the reactions of MTG with meat proteins are both exogenous and endogenous. Cooking loss data suggested that MTG did not have any negative effect on water retention during cooking. MTG appears to be a functional and contributive substance since the results suggest that MTG can function on all muscle types that are mechanically processed for different industrial applications. MTG aggregates muscle proteins in different ways that improve their organoleptic properties such as texture, appearance, and water retention. |
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