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

  • 투고 : 2005.08.18
  • 심사 : 2006.01.12
  • 발행 : 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


  1. Carmack, C. F., C. L. Kastner, M. E. Dikeman and J. R. Schwenke. 1995. Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles. Meat Sci. 39:143-147 https://doi.org/10.1016/0309-1740(95)80016-6
  2. Chang, W. S., M. S. Lee, J. I. Lu, U. H. Chang, T. S. Chen, L. S. Sun, Y. H. Chen, G. Y. Chang, K. C. Yan, T. C. Lin and C. W. Lin. 1996. Food Chemistry. pp. 185-186, 411-413. Hua Shiang Uan Publishing Co., Taipei
  3. Gilliand, S. E., F. F. Busta, J. J. Brinda and J. E. Campbell. 1976. Aerobic plate count. In: Compendium of methods for the microbiological examination of foods (Ed. M. L. Speck). American Public Health Association. Washington, USA
  4. Kuraishi, C., J. Sakamoto, K. Yamazaki, Y. Susa, C. Kuhara and T. Soeda. 1997. Production of restructured meat using microbial transglutaminase without salt or cooking. J. Food Sci. 62:488-490,515 https://doi.org/10.1111/j.1365-2621.1997.tb04412.x
  5. Ockerman, H. W. and C. L. Hansen. 1988. Animal by-product processing. pp. 232-255. Ellis Horwood Ltd., Chichester, England
  6. Kilic, B. 2003. Effect of microbial transglutaminase and sodium caseinate on quality of chicken doner kebab. Meat Sci. 63:417-421 https://doi.org/10.1016/S0309-1740(02)00102-X
  7. Ockerman, H. W. 1972. Quality control of postmortem muscle tissue. p. 120. The Ohio State University and the Ohio agricultural research and development center. USA
  8. Secrist, J. L. 1987. Restructured meats-The past and present. In: Advances in Meat Research. Vol. 3. Restructured meat and poultry products (Ed. A. M. Pearson and T. R. Dutson). Van Nostrand Reinhold Company Inc., New York, USA. pp. 1-19
  9. Stryer, L. 1988. Biochemistry. 3rd Edition. W. H. Freeman and Company, New York. USA. pp. 248-251
  10. ABMPS. 1981. Examination of flavor and color changes in NLABS progress for flaked and formed meats. Report 119. Committee on Food Stability, Advisory Board on Military Personnel Supplies, National Research Council
  11. Liu, H. H. 1999. Study on transglutminase separated from porcine blood plasma and its application to meat products. Master's Thesis. Tung-Hai University. Taichung, Taiwan
  12. Faustman, C., S. M. Specht, L. A. Malkus and D. M. Kinsman. 1992. Pigment oxidation in ground veal: influence of lipid oxidation, iron and zinc. Meat Sci. 3:351-362
  13. Trout, G. R. and G. R. Schmidt. 1987. Nonprotein additives. In: Advances in Meat Research. Vol. 3. Restructured meat and poultry products (Ed. A. M. Pearson and T. R. Dutson). Van Nostrand Reinhold Company Inc., New York, USA. pp. 307- 313
  14. Tseng, T. F., D. C. Liu and M. T. Chen. 1999. Effects of transglutaminase on quality of low salt restructured meat chop. J. Chin. Agric. Assoc. 1:229-236
  15. Wu, Y. C. 2002. Development of sectioned and formed meat products using deboned meats. Issues in Asian Agriculture 2002-10-01. Food Fertilizer Technology Center. Taipei. (http://www.fftc.agnet.org/)
  16. Lin, K. J. 1995. The basal and the technique of meat processing. pp. 74:161-171. Hua Shiang Uan Publishing Co., Taipei
  17. Lin, L. C. 1993. FAQ of poultry meat processing and treatment. p. 21. Hua Shiang Uan Publishing Co., Taipei
  18. Tsai, C. M., T. F. Tseng, J. H. Yang and M. T. Chen. 2006. Study on a binder by using porcine blood plasma transglutaminase, thrombin and fibrinogen. Asian-Aust. J. Anim. Sci. 19(1):137-143
  19. Tseng, T. F., D. C. Liu and M. T. Chen. 2000. Evaluation of transglutaminase on the quality of low-salt chicken meatballs. Meat Sci. 55:427-431 https://doi.org/10.1016/S0309-1740(99)00172-2
  20. Nielsen, G. S., B. R. Petersen and A. J. Moeller. 1995. Impact of salt, phopsphate and temperature on the effect of a transglutaminase (F XIIIa) on texture in restructured meat. Meat Sci. 41:293-299 https://doi.org/10.1016/0309-1740(94)00002-O
  21. Huang, C. C. and T. U. Wang. 1997. The effect of fresh and frozen chicken meat on quality of restructured chop. J. Chin. Anim. Sci. Assoc. 26:347-358
  22. Seguro, K., Y. Kumazawa, T. Ohtsuka, S. Toiguchi and M. Motoki. 1995. Microbial transglutaminase and ${\varepsilon}$-(${\gamma}$-glutamyl) lysine crosslink effect on elastic properties of kamaboko gel. J. Food Sci. 60:305-311 https://doi.org/10.1111/j.1365-2621.1995.tb05661.x
  23. Huang, C. C. and L. S. Lin. 1996. Quality study of restructured meat made from admixture of chicken, rabbit meat and pork. Livest. Res. 29:43-52
  24. SAS. 1996. SAS User' s Guide: Statistics. Cary, NC. SAS Institute
  25. Tsukamasa, Y., K. Sato, Y. Shimizu, C. Imai, M. Sugiyama, Y. Minegishi and M. Kawabata. 1993. $\varepsilon$-(${\gamma}$-glutamyl) of the lysine crosslink formation in sardine myofibril sol during setting. J. Food Sci. 58:785-787 https://doi.org/10.1111/j.1365-2621.1993.tb09358.x
  26. Yeh, Y. W. 2000. Transglutaminase extracted from Streptoverticllium kentuckense CCRC 12429: its purification, biochemical property and application. Master's Thesis. National Chung-Hsing University. Taichung. Taiwan

피인용 문헌

  1. 1. Slaughterhouse Blood: An Emerging Source of Bioactive Compounds vol.12, pp.3, 2013, doi:10.5713/ajas.2006.1054
  2. 2. Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level vol.54, pp.2, 2017, doi:10.5713/ajas.2006.1054