Development of analytical methods for the detection of the application of enzymes in processing of meat and meat products
Project code: MRI-FL-08-4042
Contract period: 01.01.2015 - 31.12.2021
Purpose of research: Experimental development
In processing of meat and meat products enzymes are more and more applied. For instance, proteases are used in order to improve the tenderness and the flavour of meat products. The use of transglutaminases is actually very common. These enzymes are used for the improvement of texture in emulsified type sausages as well as to stick together pieces of meat and ham. These enzymes are classified as processing aids and their addition to meat products has not to be declared. However, it is conceivable that other enzymatic meat glues such as thrombin, which is banned in the EU, is used. With respect to consumer protection analytical methods for the detection of these enzymes in meat and meat products shall be developed.
Jira W., Schwägele F.: A sensitive high performance liquid chromatography-tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured meat. Food Chem 221, R 1970-1978, 2017, doi: 10.1016/j.foodchem.2016.11.148 Jira W., Schwägele F.: A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase, and bovine and porcine fibrinogen/thrombin in restructured meat. Food Chem 237, R 841-848, 2017, doi: 10.1016/j.foodchem.2017.06.030 Jira W., Arash S.-M., Brüggemann D., Schwägele F.: Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation. Meat Sci 129, R81-87, 2017, doi: 10.1016/j.meatsci.2017.02.021