Mechanically deboned protein

In vitro, the enzyme is able to catalyze crosslinking of whey proteins, soy proteins, wheat proteins, beef myosin, casein, and crude actomyosin (which is refined from mechanically deboned meat), improving functional properties such as the texture of food products [49-53], Bonds formed by transglutaminase exhibit a high resistance to proteolytic degradation [54],... 

A frozen SPI filament product, with fiber-like texture, was sold in the United States for improving textural characteristics of fabricated foods, including structuring mechanically deboned meat and poultry. The manufacturer s specifications for the product include >93% protein (N x 6.25, mfb), <0.2% crude fiber, 65% moisture, 0.9% ash, and <0.1% fat. 

Surimi is the Japanese term for an intermediate food product prepared by washing mechanically deboned fish mince (Okada, 1985). The process removes water-soluble proteins, enzymes, blood and metal ions. The removal of these nutrients for microbial growth leads to its greater stability (Green and Lanier, 1985). A representation of the process is shown in Figure 2.1. Surimi is an off-white, odourless material with a bland flavour. The proteins myosin and actin are the major components and these salt-soluble fish proteins have the ability to form a strong, highly elastic gel at relatively low temperatures c, 40°C) (Niwa, 1985). After preparation it is mixed with cryoprotectants and then frozen. 

Smith, D.M. and Brekke, C.J. (1985) Enzymic modification of the structure and functional properties of mechanically deboned fowl protein. J. Agric. Food Chem. 33(4), 631-637. 

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