THE FORMATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MINCED MEAT UNDER THE INFLUENCE OF ENZYME COMPLEX

Abstract

The aim of the work was to study the effect of the transglutaminase enzyme (TG) and bacterial
concentrates on the formation of functional and technological properties of the first-grade
minced beef. The analysis of water binding capacity (WBC) of experimental samples revealed
that the combination of microorganisms and transglutaminase enzymes has a synergistic effect
on the technological properties of minced meat. The maximum values of WBC in samples containing
the TG enzyme were established within 6–12 hours period of aging (59.56–58.49 %), and
in samples containing a set of bacterial cultures and the TG enzyme – within 12–18 hours period
(61.58–57.04 %). The increase in the water-binding capacity of minced meat correlated with a
decrease in weight losses when heated. A significant reduction in weight loss in samples containing
the TG enzyme (individually or in combination with bacterial cultures enzymes) was found.
The lowest weight loss when heated was observed in the samples of minced O-TG in the period
of 6–12 hours (19.03–19.99 %) and in the samples of O-Pro+TG within the12–18 h period
(20.27–21.71 %). In the result of rheological studies, the most pronounced elastic properties in
the samples of O-TG and O-Pro+TG were established, with an increase in elastic deformation
within 24 hours of aging period up to 3.26–3.32 mm values. The maximum strengthening of the
meat structure under the influence of a set of microorganisms and TG enzymes occurred after 12
hours of aging, the level of total deformation reduced to 14.00 mm; the level of plastic deformation
reduced to 10.96 mm. An increase in water binding capacity, reduction of product
weight loss when heated, improvement of both plastic and elastic properties of minced meat
were observed with the use of a set of microorganisms and TG enzymes involved in the binding
of biopolymers of food systems.