Application of microbial transglutaminase in processed meat products with reduced content of sodium

Ciência Rural

Mathias, Simone Pereira¹  Bonfim, Rosiane Costa¹  Machado, Jessica da Silva¹  Rosenthal, Amauri² 

[1] Universidade Federal Rural do Rio de Janeiro, Seropédica, Brazil;Embrapa Agroindústria de Alimentos, Guaratiba, Brazil

关键词: "structure makers";    cross-link;    sodium reductionINTRODUÇÃO:A comunidade científica e industrial no setor cárneo vem investindo no desenvolvimento de novos produtos que atendam à demanda de produtos de fácil preparo e que sejam saudáveis;   

DOI  :  10.1590/0103-8478cr20131440

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

This article includes a review of the application of microbial transglutaminase (MTGase) in meat products prepared with reduced-sodium. The MTGase has shown to be very efficient in promoting protein cross-bridges, favoring the cohesion restructured products and improving the strength of gels inemulsified meat products, contributing to preserve and improve their texture and flavor. Traditionally sodium chloride (NaCl) is added to pasta cárneas to play a

【 授权许可】

Unknown