Effect Of Glutamine Transaminase On Quality Of Low Fat And Low Sodium Minced Pork

In the process of meat processing,salt is an indispensable part.The electrostatic interaction between muscle protein and salt causes structural changes,which lead to myofibril swelling,myofilament depolymerization,and the dissociation of actin complex.The fat content is crucial for the flavor,juiciness,and texture of meat products.Meat and meat products have high nutritional value,but excessive consumption can lead to excessive intake of nutrients and compounds by the human body,such as animal fat and salt.Excessive intake of fat and salt can lead to hypertension,heart disease,cardiovascular disease,and other health hazards.Reducing the content of salt will lead to the reduction of extracted and dissolved myofibril protein,which will affect the yield of meat products.Simply reducing the fat content in meat products can lead to the emulsification of meat products.The decrease in oil holding capacity and cooking yield.Glutamine transaminase is a small monomer protein that can catalyze the generation of meat proteinε-（γ-Glutamyl）-lysine covalent cross-linking reaction plays a role in promoting the formation of meat protein gel,and then has a positive impact on the emulsification stability,texture properties,rheological properties of meat products.At present,TGase has been applied to meat products,but few studies have explored the impact of TGase on low-fat and low sodium meat products.Therefore,this paper takes TGase as the cut point to study the effect of TGase on the quality of low-fat and low sodium pork batter,and reveals the mechanism of TGase on the quality of low-fat and low sodium pork batter from the addition amount of TGase,reaction time,and reaction temperature.To provide a basis for developing new low-fat and low sodium meat products by reducing the addition of salt and fat in meat products.The research results are as follows:1.Effect of TGase supplementation on the quality of low-fat and low sodium pork batterThis experiment studied the effects of TGase（0%～1%）with different dosage on the cooking yield,texture characteristics,emulsification stability,color difference,low field NMR,Raman spectroscopy and rheological properties of low-fat and low sodium pork batter.The results showed that the addition of TGase with different contents could significantly improve the structural properties and gel properties of low-fat and low sodium pork batter,and the addition of TGase improved（P<0.05）the emulsification stability,cooking yield,hardness,elasticity and chewability of low-fat and low sodium pork batter.The addition of TGase significantly reduced the T_2b,T₂₁,T₂₂onset relaxation time,and P₂₂peak area ratio of low-fat and low-sodium pork batter,and significantly increased（P<0.05）the P₂₁peak area ratio.However,when the content of TGase increased from 0.67%to 1%,there was no significant difference in the emulsification stability,cooking yield,hardness,elasticity,chewing ability,and energy storage modulus of low fat and low sodium pork batter.There was no significant difference（P>0.05）in T_2b,T₂₁,T₂₂and P_2b,P₂₁,P₂₂of low-fat and low-sodium pork batter.Thus,the addition of TGase at a level of0.33%～1%can improve the physicochemical properties of low fat and low sodium pork batter,and the best effect is achieved at a level of 0.67%.2.Effect of reaction time of TGase on the quality of low-fat and low sodium pork batterThe effects of reaction time of TGase（0h,6h,12h,18h,24h）on the emulsification stability,cooking yield,gel water retention,color difference,texture and rheological properties of low-fat and low sodium pork batter were studied.The results showed that different TGase reaction time had a significant effect on the quality characteristics of low-fat and low sodium pork gel.Increase the reaction time of TGase to low-fat and low sodium pork batter.The salt soluble protein solubility,lotion stability,cooking yield,water retention and texture characteristics of low-fat and low-sodium pork batter gel all showed a trend of first increasing and then decreasing,reaching the maximum value in 12 h.Continue to increase the reaction time,and all indicators showed a downward trend.With the increase of shear rate,the apparent viscosity of low-fat and low sodium pork batter gel decreased at different TGase reaction times,showing a trend of rapid decline at first and then slow decline.These phenomena indicate that the reaction time of TGase on low fat and low sodium pork batter should be controlled within a certain range.In conclusion,it is particularly important to select the reaction time of different TGase to improve the quality of low-fat and low sodium pork batter and improve（P<0.05）the quality of low-fat and low sodium pork batter gel.Therefore,when the reaction time of TGase is 6～12 h,the physicochemical properties of low-fat and low sodium pork batter gel can be improved,and the reaction time of 12h is the best.3.Effect of reaction temperature on processing performance and sensory quality of low-fat and low sodium pork batter with TGaseThe effects of reaction temperature（4℃,10℃,15℃,20℃）on the emulsification stability,cooking yield,gel water holding capacity,salt soluble protein solubility,texture characteristics,and scanning electron microscopy of low-fat and low sodium pork batter added with TGase were investigated.The results showed that different reaction temperatures had a significant impact on the processing performance and sensory quality of low fat and low sodium pork batter with the addition of TGase.Increasing the reaction temperature of TGase（4℃～10℃）can significantly improve（P<0.05）the cooking yield,lotion stability,texture characteristics,salt soluble protein solubility,water retention and microstructure of low-fat and low sodium pork batter.When the reaction temperature of TGase is 10℃,the effect is the best.Continue to increase the reaction temperature of TGase,and all indicators show a downward trend.In conclusion,different TGase reaction temperatures can improve the processing performance and sensory quality of low-fat and low sodium pork batter.When the reaction temperature is 10℃,the quality of low-fat and low sodium pork batter gel is the best.