Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins

  • Katayama, K. (Marudai Food Co., Ltd.) ;
  • Chin, K.B. (Dept. of Animal Science, Chonnam National University) ;
  • Yoshihara, S. (Department of Biochemistry and Applied Biosciences, Faculty of Agriculture University of Miyazaki) ;
  • Muguruma, M. (Department of Biochemistry and Applied Biosciences, Faculty of Agriculture University of Miyazaki)
  • Received : 2004.11.15
  • Accepted : 2005.06.23
  • Published : 2006.01.01


Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat-induced gel made of myosin B from low-quality meat with MTGase was lower than that of normal meat. Sausage made with low-quality meat with MTGase did not exhibit improved hardness, as compared to that made with normal meat. Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and MTGase was used in the sausage.


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