Interaction between papain and transglutaminase enzymes on the textural softening of burgers

• Published in: Meat science 2021-04, Vol.174, p.108421-108421, Article 108421
• Main Authors: Ribeiro, Wanessa Oliveira, Ozaki, Maristela Midori, dos Santos, Mirian, Rodríguez, Andrea Paola, Pflanzer, Sérgio Bertelli, Pollonio, Marise Aparecida Rodrigues
• Format: Article
• Language: English
• Subjects: Aging; Proteolysis; Restructured meat products; Softness; Texture
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2020.108421

The present study investigated the effect of the enzymes papain (0.2%) and microbial transglutaminase (MTG) (1%) on the texture properties of beef and chicken burgers to develop a meat product with significant increase in softness due to the physiological limitations of the elderly. The products were characterized for pH, objective color, water activity, texture profile analysis (TPA), shear force, compression test, electrophoretic profile, cooking loss, and diameter reduction. A pronounced increase in softness was observed for both raw materials containing papain. An increase in shear force was observed for the beef burger containing only MTG, while the chicken burger showed a reduction of this parameter. The compression tests showed papain alone or combined with MTG decreased the hardness of the burgers. The results showed that the combination of the enzymes papain and MTG can be an effective strategy to develop beef and chicken burgers much softer, contributing to the future studies focused on the physiological needs of the elderly. •Beef and chicken breast burgers were reformulated by adding papain and transglutaminase enzymes.•Papain led to the softening of beef and chicken burgers, making them crumbly.•Using only transglutaminase increased the hardness of beef burgers.•In chicken burgers, transglutaminase reduced the shear force.•The interaction between enzymes resulted in chicken burgers softer.