The Influences of transglutaminase enzyme dosage on the meat characteristic from restructuring the animal and vegetable protein sources

Setiadi; Wawan Irawah Sah; Nadia Alisha

doi:10.1051/e3sconf/20186703043

All issues

Volume 67 (2018)

E3S Web Conf., 67 (2018) 03043

References

Open Access

Issue		E3S Web Conf. Volume 67, 2018 The 3^rd International Tropical Renewable Energy Conference “Sustainable Development of Tropical Renewable Energy” (i-TREC 2018)


Article Number		03043
Number of page(s)		6
Section		Multifunctional and Advanced Materials
DOI		https://doi.org/10.1051/e3sconf/20186703043
Published online		26 November 2018

R. Huidobro, E. Miguel E, B. lázquez, E.A Onega comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat Journal of Meat Science pp 527–536 (20605) [Google Scholar]
M. Helena, M. Cambero, Ordonez J, L de la Hoz, Carmona P. Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics Food Chemistry pp 25-32 (2008) [Google Scholar]
B Min, Green B. Use of Microbial Transglutaminase and Nonmeat Proteins to Improve Functional Properties of Low NaCl, Phosphate-Free Patties Made from Channel Catfish Belly Flap Meat Journal of Food Science 218-226 (2008) [Google Scholar]
Sarika K, Manjusha L, Mithlesh K, Nagalakshmi K, Venkateshwarlu G. Textural quality and oxidative stability of restructured pangasius mince:effect of protein substrates mediated by transglutaminase Journal Food Science and Technology (2013) [Google Scholar]
Marek Kieliszek & Stanislaw Blazejak. Microbial Transglutaminase and Applications in Food Industry. Faculty of Food Sciences, Department of Biotechnology, Microbiology and Food Evaluation. Warsaw University Of Life Sciences (2016) [Google Scholar]
Yun-Chu Wu. Development of Sectioned and Formed Meat Product using Deboned Meats. Departement of Animal Science Tunghai University. Tunghai University, Taichung, Taiwan, ROC. Access date: 26-12-2017. TV 9 (1): 61–71. (2002) [Google Scholar]
Mayashopha, A.Y., F. Herfianita & A. Sutrisno. Application of Transglutaminase Enzyme on Food Product: A Review. Journal of Food and Agroindustri Vol.3 No 3 p.1145–1151 (2015) [Google Scholar]
Jiang S, Yin L Application of Transglutaminase in Seafood and Meat Processing Journal of Fish Science pp 151-162 (2001) [Google Scholar]
Motoki, M. & Seguro, K. Transglutaminase and its use foor food processing. Trens in Food Science & Technology (1998) [Google Scholar]
Winarno, F.G. Kimia pangan dan Gizi. Jakarta:Gramedia ((1993); (1995)) [Google Scholar]
Yusro, N.F, Dewi, S.Z, A. Poernomo, K. Indra & H. Nursyam. Karakterisasi dan aplikasi enzim transglutaminase dari streptoverticillium ladakanum pada daging lumat ikan mata goyang. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol.6 No.2 (2011) [Google Scholar]
Zhuang-Li Kang, Xiang Li & Han-Jun Ma. Effect of the levels of transglutaminase in frankfurters: a physical-chemical and Raman spectroscopy study, CyTA - Journal of Food, 15:1, 75–80 (2017) [Google Scholar]
Lanier, T.C and C. M. Lee. Surimi Technology. Marcel Dekker, New York. (1995) [Google Scholar]
Tellez-Luis, Simon J, José A, Rocio M, Manuel V. Low-salt restructured fish products using microbial transglutaminase as binding agent Journal of The Science of Food and Agriculture 9 (2002) [Google Scholar]
Gonçalves, Alex A, Marcelo G. Restructured Fish Product from White Croacker (Micropogonias furnieri) Mince Using Microbial Transglutaminase Brazilian Archives of Biotechnology and Technology pp 987–995 (2010) [CrossRef] [Google Scholar]

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[1] R. Huidobro, E. Miguel E, B. lázquez, E.A Onega comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat Journal of Meat Science pp 527–536 (20605) [Google Scholar]

[2] M. Helena, M. Cambero, Ordonez J, L de la Hoz, Carmona P. Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics Food Chemistry pp 25-32 (2008) [Google Scholar]

[3] B Min, Green B. Use of Microbial Transglutaminase and Nonmeat Proteins to Improve Functional Properties of Low NaCl, Phosphate-Free Patties Made from Channel Catfish Belly Flap Meat Journal of Food Science 218-226 (2008) [Google Scholar]

[4] Sarika K, Manjusha L, Mithlesh K, Nagalakshmi K, Venkateshwarlu G. Textural quality and oxidative stability of restructured pangasius mince:effect of protein substrates mediated by transglutaminase Journal Food Science and Technology (2013) [Google Scholar]

[5] Marek Kieliszek & Stanislaw Blazejak. Microbial Transglutaminase and Applications in Food Industry. Faculty of Food Sciences, Department of Biotechnology, Microbiology and Food Evaluation. Warsaw University Of Life Sciences (2016) [Google Scholar]

[6] Yun-Chu Wu. Development of Sectioned and Formed Meat Product using Deboned Meats. Departement of Animal Science Tunghai University. Tunghai University, Taichung, Taiwan, ROC. Access date: 26-12-2017. TV 9 (1): 61–71. (2002) [Google Scholar]

[7] Mayashopha, A.Y., F. Herfianita & A. Sutrisno. Application of Transglutaminase Enzyme on Food Product: A Review. Journal of Food and Agroindustri Vol.3 No 3 p.1145–1151 (2015) [Google Scholar]

[8] Jiang S, Yin L Application of Transglutaminase in Seafood and Meat Processing Journal of Fish Science pp 151-162 (2001) [Google Scholar]

[9] Motoki, M. & Seguro, K. Transglutaminase and its use foor food processing. Trens in Food Science & Technology (1998) [Google Scholar]

[10] Winarno, F.G. Kimia pangan dan Gizi. Jakarta:Gramedia ((1993); (1995)) [Google Scholar]

[11] Yusro, N.F, Dewi, S.Z, A. Poernomo, K. Indra & H. Nursyam. Karakterisasi dan aplikasi enzim transglutaminase dari streptoverticillium ladakanum pada daging lumat ikan mata goyang. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol.6 No.2 (2011) [Google Scholar]

[12] Zhuang-Li Kang, Xiang Li & Han-Jun Ma. Effect of the levels of transglutaminase in frankfurters: a physical-chemical and Raman spectroscopy study, CyTA - Journal of Food, 15:1, 75–80 (2017) [Google Scholar]

[13] Lanier, T.C and C. M. Lee. Surimi Technology. Marcel Dekker, New York. (1995) [Google Scholar]

[14] Tellez-Luis, Simon J, José A, Rocio M, Manuel V. Low-salt restructured fish products using microbial transglutaminase as binding agent Journal of The Science of Food and Agriculture 9 (2002) [Google Scholar]

[15] Gonçalves, Alex A, Marcelo G. Restructured Fish Product from White Croacker (Micropogonias furnieri) Mince Using Microbial Transglutaminase Brazilian Archives of Biotechnology and Technology pp 987–995 (2010) [CrossRef] [Google Scholar]