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The Effect of Microbial Transglutaminase Enzyme on Textural and Sensory Properties of UF cheese
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S Hoseyni Aghdam   , M Dezyani , R Ezzaati , A Yasini Ardakani , M Daneshi , R Laripour Harat * , A Bahadori Monfared |
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Abstract: (13414 Views) |
| Background and Objective: Microbial transglutaminase (MTG) catalyzes the formation of ε – (δ glutamyl -)- lysine cross links in proteins via an acyl transfer reaction. The effect of adding of MTG and two incubation time (30 and 60 minutes) in 38°C on textural and sensory properties of UF cheese was investigated at 1, 15, 30 and 45 days after production.
Materials and Methods:.MTG was used in three concentrations of 15, 30 and 45 unites per liter of milk. To study textural characteristics, stress at breaking point and Young module were measured by texture analyzer (Testometric M350-10 CT, UK). MTG in first day increased protein level, stress in breaking point and Young module of cheese.
Results: Ratio of moisture to protein in different samples decreased in comparison to control sample. During the storage time the level of moisture was increased, level of protein was decreased, moisture to protein ratio increased, and stress in breaking point and Young module decreased and as a result the reduction of firmness in treated samples were observed.
Conclusion: Increasing the incubation time from 30 minutes to 60 minutes lead to increase the effect of MTG on physical, chemical, textural and sensory properties of UF cheese. Increasing of MTG (15 unites) per liter of milk in 30 and 60 minutes caused to have a stable texture and high total acceptability of UF cheese. High concentration of MTG in two incubation time increases hardness and decreases total acceptability of cheese. MTG in concentration of 15 per liter of milk and incubation in 30 minutes causes to increase texture strength and improve sensory properties of UF chesse.
Keywords: UF cheese, MTG, Incubation period, Texture |
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| Keywords: UF cheese, MTG, Incubation period, Texture |
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Full-Text [PDF 303 kb]
(2668 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/03/9 | Accepted: 2013/11/19 | Published: 2013/11/19
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