Effect of Microbial Transglutaminase on the Post-Processing Quality of 3D Printed Meat Paste
4th International Congress on Multidisciplinary Natural Sciences (ICOMNAS), Türkiye, 7 - 08 Aralık 2024, ss.49, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.49
- Akdeniz Üniversitesi Adresli: Evet
Özet
Recently, the use of 3D printers in the food industry has become increasingly common to create new products with complex shapes, different textural properties, and desired ingredients, while maximizing the use of the food product. However, post-processing conditions (e.g. cooking, drying) cause shape changes in the 3D-printed products. Developing products that are robust to these processes is crucial for 3D food technology. This study aimed to determine the effects of microbial transglutaminase enzyme (0%, 0.5%, 1.0%) on 3D processing of meat paste to achieve improved textural properties and shape stability against post-processing conditions. The MTGase-added samples were printed using an extrusion-based 3D printer and the printed samples were stored at +4°C for 18 h for the setting period. After the setting period, the samples were deep fried to terminate the enzyme activity and determine the post-processing quality of the samples. As the enzyme concentration increased, the 3D meat pastes became firmer at the end of the setting time. The highest cooking loss value was observed in the control samples at 33.06±0.36%. In contrast to the uncooked products, the firmness and work of penetration values of the cooked MTGase-treated samples were significantly lower than those of the control samples (P < 0.01). The shrinkage values of the 0%, 0.5% and 1.0% MTGase added samples were 13.64±0.6%, 11.15±0.53% and 9.78±0.53% respectively. Moisture retention of the MTGase-treated samples was significantly higher than that of the control samples (P < 0.01). The fat content of the control samples was significantly higher than that of the MTGase-treated samples after frying (P < 0.01). MTGase provided dimensional stability by stabilizing moisture during cooking, resulting in a softer final product. In conclusion, the use of MTGase can effectively improve textural and shape properties with post-processing stability of 3D meat pastes.
Keywords: 3D printing, meat, microbial transglutaminase, post-processing, texture