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Combined Effect of Gellan gum and Transglutaminase on Water Retention Properties and Hardness of Beef Gels

Conggui Chen

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Abstract

Response surface methodology was employed to investigate the effects of amounts of added gellan gum(GG,0.2%-1.0%) and transglutaminase(TG,0.2%-0.6%),temperature(40-60 ℃) and time(120-160 min) on the cooking loss(CL),water-holding capacity(WHC) and hardness of heat-induced beef gels.TG amount,temperature and time had significant effect on the CL and WHC of beef gels,compared to TG and GG amounts as well as temperature affecting the hardness significantly(P 0.05).Although GG and TG amounts revealed significant interactive effects on the WHC of beef gels(P 0.05),no significant interactive effects of each factor on beef gel hardness were observed.The effects of these four factors on the CL,WHC and hardness could be described by mathematical models with a determination coefficient of 0.910,0.907 and 0.912,respectively.

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What this paper is about

Response surface methodology was employed to investigate the effects of amounts of added gellan gum(GG,0.2%-1.0%) and transglutaminase(TG,0.2%-0.6%),temperature(40-60 ℃) and time(120-160 min) on the cooking loss(CL),water-holding capacity(WHC) and hardness of heat-induced beef gels.TG amount,temperature and time had significant effect on the CL and WHC of beef gels,compared to TG and GG amounts as well as temperature affecting the hardness significantly(P 0.05).Although GG and TG amounts revealed significant interactive effects on the WHC of beef gels(P 0.05),no significant interactive effects of each factor on beef gel hardness were observed.The effects of these four factors on the CL,WHC and hardness could be described by mathematical models with a determination coefficient of 0.910,0.907 and 0.912,respectively.

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Available abstract

Response surface methodology was employed to investigate the effects of amounts of added gellan gum(GG,0.2%-1.0%) and transglutaminase(TG,0.2%-0.6%),temperature(40-60 ℃) and time(120-160 min) on the cooking loss(CL),water-holding capacity(WHC) and hardness of heat-induced beef gels.TG amount,temperature and time had significant effect on the CL and WHC of beef gels,compared to TG and GG amounts as well as temperature affecting the hardness significantly(P 0.05).Although GG and TG amounts revealed significant interactive effects on the WHC of beef gels(P 0.05),no significant interactive effects of each factor on beef gel hardness were observed.The effects of these four factors on the CL,WHC and hardness could be described by mathematical models with a determination coefficient of 0.910,0.907 and 0.912,respectively.

Key concepts: Gellan gum, Chemistry, Water holding capacity, Food science, Tissue transglutaminase, Chromatography, Enzyme, Biochemistry

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Combined Effect of Gellan gum and Transglutaminase on Water Retention Properties and Hardness of Beef Gels — Research Paper | ScholarLens