Producion of low salt frankfurter with microbial transglutaminase

Darnay, L. and Dankovics, A. and Molnár, B. and Friedrich, L. and Kenesei, Gy. and Balla, Cs. (2014) Producion of low salt frankfurter with microbial transglutaminase. Acta Alimentaria, 43 (Supple). pp. 45-50. ISSN 0139-3006

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Abstract

Several scientific papers suggest that microbial transglutaminase (mTG) is capable of reducing the salt content of cured and/or heat-treated meat products (ham, frankfurters, meat ball). These scientific results are not widely known in Hungary, and as a result of this, only little experience was gathered in our meat industry. According to this lack of knowledge, our aim was to lower the curing salt to a still microbiological safe level using mTG by frankfurters, one of the most well-known heat treated meat products in Hungary. The observed technofunctional properties suggest to use mTG enzyme preparation at 0.5% concentration. This enzyme dosage can reduce the average 1.8% salt content to 1.6% and it also may contribute to extended shelf life of popular frankfurters. Our sensorial analysis revealed that the panellists have not found a loss in quality between 1.4% and 1.6% salt.

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