2012•Science and Technology of Food IndustryRequires access

Study on restructured pork treated by simultaneous application of high hydrostatic pressure and transglutaminase

Jiang Chun-peng

Abstract

Effects of simultaneous application of high hydrostatic pressure(HHP) and transglutaminase(TGase) on restructured pork were studied.The optimum process conditions of restructured pork obtained by Box-Behnken test were:addition of TGase of 4.5g/kg,pressure level of 240MPa and pressure holding time of 10min.Comparison of restructured pork with fresh pork,hardness,adhesiveness,cohesiveness and gumminess had no significant differences.The technology of simultaneous application of HHP and TGase which induced minced pork to restructure and shape provided a new way for comprehensive utilization of offcut in slaughtering and processing of pork.

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Key concepts: Tissue transglutaminase, Hydrostatic pressure, Food science, Chemistry, High pressure, Biochemistry, Enzyme, Thermodynamics