Enhancing the Sausage Quality of Indonesian Local Lamb Meat with Microbial Transglutaminase Enzyme: Physicochemical, Textural, and Microstructure Properties

Abstract

Indonesia Batur local lamb meat has emerged as a promising meat source for the production of emulsion-type sausages. However, the manufacturing process of this sausage typically requires high-fat content to achieve the desired quality characteristics. To address this issue, this study investigates utilizing microbial transglutaminase (MTGase) enzyme to improve local lamb meat sausage's physicochemical, textural, and microstructure features. This research aimed to develop emulsion sausages using local lamb meat by incorporating the MTGase enzyme. The experimental design encompassed various treatments, including a control group, the addition of 10% tapioca, and incremental amounts of MTGase (ranging from 0.2% to 1.0%). The sausages were evaluated comprehensively: pH value, color, tenderness, texture, and microstructure. The statistical analysis, employing ANOVA, demonstrated a significant improvement in pH, firmness, toughness, cohesiveness, and gumminess with the addition of MTGase, while also influencing the color of the sausages (P<0.05) that can be attributed to the MTGase enzyme's capacity to bind myofibrillar proteins through cross-linking reactions, enhancing texture and tenderness. Nevertheless, it was noticed that the presence of MTGase led to a* and b* values reduction due to the denaturation of globin and carotenoid pigments; however, these values remained within an acceptable range. Notably, the incorporation of 0.8% and 1.0% MTGase resulted in forming an ordered and homogeneous network microstructure, exhibiting fewer voids within the sausages. Overall, the findings of this study demonstrate the successful enhancement of the quality of sausages, thereby significantly increasing the acceptability of the final product.