Liha töötlemine
The optimum
the use of various starches and proteins, such temperature and pH for ActivaTM transgluta-
as milk proteins, soy protein, blood plasma minase are 55°C and 6 to 7, respectively
protein, tapioca, and potato starch and car- (Ajinomoto 2004). Reviews of transgluta-
rageenan (Fraser et al. 1993). Other hot-set minase catalyzed reactions and use for food
binders include whey proteins; wheat gluten processing have been published (Motoki
and surimi; egg white powder; raw egg white; and Seguro 1998; De Jong and Koppelman
bovine, porcine, lamb, and broiler plasma 2002).
powders; and gelatine (Chen and Trout 1991; Fibrimex (Harimex Inc., Alberta, Canada)
Lu and Chen 1999). The major drawback of is a blood-based cold binding system that
the hot-set method is that the product must binds meat pieces based on the blood clotting
be marketed pre-cooked and/or frozen
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