Application of Microbial Transglutaminase in meat foods: A review
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Date
2017
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Abstract
Microbial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces mobaraensis that
forms covalent cross-links between protein molecules. Studies are being conducted since last two
decades on utilization of MTG in meat foods to improve their characteristics, such as gelation, water binding,
emulsion stability, purge loss, cooking loss, etc. MTG is one of the important topics of interest in
meat processing industry due to its advantages in practical utilization and commercial exploitation. This
review will discuss about the overall applications of MTG in manipulating the functional properties of
meat and meat products by means of various processes such as restructuring, value addition, etc.
Description
Keywords
Veterinary Science, Meat Science and Technology