PEMANFAATAN ENZIM TRANSGLUTAMINASE DALAM PENGEMBANGAN PRODUK SOSIS DARI BERBAGAI BAHAN BAKU DAGING: REVIEW

Irfan Fadhlurrohman(1*), Lia Andeyani(2), Nafareza Belvayuna(3), Rafli Fauziyanto Johan(4), Naofal Dhia Arkan(5), Triana Setyawardani(6), Juni Sumarmono(7)


(1) Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto, Indonesia
(2) Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto, Indonesia
(3) Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto, Indonesia
(4) Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto, Indonesia
(5) Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto, Indonesia
(6) Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto, Indonesia
(7) Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto, Indonesia
(*) Corresponding Author

Abstract


Sausage is a processed meat product widely favored by consumers due to its high nutritional value, particularly as a source of animal protein, as well as its practicality and long shelf life. However, one of the main challenges in the sausage processing industry is maintaining the product’s texture, stability, and water-binding capacity. This article aims to evaluate the effect of adding transglutaminase enzyme (TGase) on the quality of sausages in terms of physical, chemical, and organoleptic characteristics. The literature review in this article covers the protein characteristics of chicken meat, the working mechanism of TGase in forming protein cross-links, and the application of this enzyme in meat-based products. The scope of the article is limited to the use of beef, chicken, and pork as the main raw materials, allowing the results to specifically illustrate the effectiveness of TGase in improving sausage characteristics. Research findings indicate that the addition of TGase significantly enhances the compactness, chewiness, and water-holding capacity of sausages without reducing their sensory quality. It is concluded that TGase has the potential to be used as a technological innovation to improve the quality of sausages, particularly in terms of texture and product stability during storage

Keywords


Meat, Sausage, Transglutaminase enzyme

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