Application of Microbial Transglutaminase in meat foods: A review

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dc.contributor.authorSanthi, D.
dc.contributor.authorKalaikannan, A.
dc.contributor.authorMalairaj, P.
dc.contributor.authorPrabhu, S. Arun
dc.contributor.authorTANUVAS
dc.date.accessioned2018-09-03T10:17:43Z
dc.date.available2018-09-03T10:17:43Z
dc.date.issued2017
dc.description.abstractMicrobial 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810071712
dc.keywordsVeterinary Science, Meat Science, Microbial transglutaminase, Meat products, Meat proteins, Salt, Phosphateen_US
dc.language.isoen_USen_US
dc.pages2071en_US
dc.relation.ispartofseries;10
dc.subjectVeterinary Scienceen_US
dc.subjectMeat Science and Technologyen_US
dc.titleApplication of Microbial Transglutaminase in meat foods: A reviewen_US
dc.typeArticleen_US
dc.volume57en_US
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