| Summary: | Transglutaminase (TGase) is an enzyme widely used in the food industry. In this study, the eff ect of transglutaminase enzyme on the chemical
and physical characteristics of cooked beef meatballs was evaluated. For this aim, beef meatballs were prepared by using recombinant
microbial transglutaminase (MTGase) and commercial TGase enzymes, after that physical and chemical tests were applied to meatball
samples. The addition of MTGase enzyme improves the quality parameters of the beef meatballs. The myofibrillar proteins of cooked
meatball samples were also analyzed with SDS-PAGE analysis. It was observed that, actin and myosin proteins bind covalently to form a new
high molecular weight protein by the help of MTGase addition. These results indicated that recombinant MTGase enzyme can be used to
obtain high quality restructured beef meat products.
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