Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum

Abstract

The efficiency of microbial transglutaminase (MTG) obtained from Streptoverticillum ladakanaum fermentation of sorghum grain and DDGS hydrolysates (HMTG) in increasing the mechanical properties of restructured meat and fish products was evaluated in this study. Gels were obtained by adding HMTG or commercial MTG at 0.3 U/g, and controls lacked enzyme. All treatments were supplemented with 2.0% NaCl. The gels with enzyme showed a lower amount of expressible water, similar to those obtained with CMTG (6% for fish gels and 8% for beef gels). Texture values were also similar. The results showed the feasibility of employing MTG obtained from sorghum hydrolysates.