Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Hebishy, Essam, Nagarajah, Jevan, S. Thompson, Luke , Shennan, Sarah, Best, Lauren, Ajayi, Oluseyi Moses, Iheozor-Ejiofor, Pamela, Tucker, Nick and Onarinde, Bukola (2021) Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues. International Journal of Dairy Technology . ISSN 1471-0307

Full content URL: https://doi.org/10.1111/1471-0307.12831

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Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues
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Abstract

The aim of this study was to evaluate the impact of microbial transglutaminase (TGase) at different concentrations (0, 2.5 and 7.5 U/g protein) using different cooking times (15, 20 and 25 min at 85°C) on Mozzarella analogue cheese analogue (ACA) properties. Results have shown that protein cross‐linking activity of TGase can improve the colour, texture, microstructure and meltability of the cheese when used at a concentration of 2.5 units/g protein and 20‐min cooking time. Transglutaminase concentration, cooking time and the combination of these factors significantly (P < 0.05) affected the colour (L*, a* and b*) and texture properties (hardness, adhesiveness, springiness, gumminess, resilience and cohesion) but had no significant (P > 0.05) effect on pH.

Keywords:Mozzarella cheese, Casein, Characterisation, Dairy Biochemistry, Dairy technology, enzymology
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:47267
Deposited On:20 Dec 2021 11:50

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