The formation of functional and technological properties of minced meat under the influence of enzyme complex

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.