Porcine Blood Plasma Transgluataminase Combined with Thrombin and Fibrinogen as a Binder in Restructured Meat

Tseng, Tsai-Fuh;Tsai, Chong-Ming;Yang, Jeng-Huh;Chen, Ming-Tsao

  • Received : 2005.08.18
  • Accepted : 2006.01.12
  • Published : 2006.07.01


The purpose of this study was to use pig blood plasma transglutaminase (TGase) combined with thrombin and fibrinogen as a binder, which was applied to restructured meat, and to investigate its effect on the restructured meat quality. Pig meat was obtained 10 h post mortem from a traditional market was ground using a 10 mm aperture plate. A binder admixture was added (TGase:thrombin:fibrinogen mixed as 0.5:1:20 (v/v/v) to which was added 12% of its volume of 0.25 M calcium chloride) at 0, 5, 10, 15 and 20% of meat weight. Measurements included cooking loss, shrinkage rate, shear value, total plate count, pH value, TBA value, color difference, tension strength and sensory evaluation. The results showed that ground meat containing 20% w/w of binder admixture had higher cooking loss, shrinkage rate and shear value (p<0.05). Addition of different percentages of binder admixture did not affect total plate count, pH value, TBA value, and sensory evaluation of restructured meat (p>0.05). Tension strength was increased with increased level of binder admixture. Addition up to 15% binder admixture to restructured meat showed better scores of sensory texture, flavor and total acceptability (p<0.05).


Porcine Plasma;Transglutaminase;Thrombin;Fibrinogen;Binder;Restructured Meat


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