Minimizing textural defects in heat and acid coagulated dairy gel- (Paneer) during sub-zero temperature storage using protein cross-linking enzyme (Microbial transglutaminase)

Abstract

The current study was taken up to investigate the effect of Microbial Transglutaminase (MTGase) on textural and viscoelastic properties of Paneer stored at -15±1 ºC for 60 days. The prolonged storage of control samples at sub-zero temperature exhibited textural defects post thawing, such as fluffy body, crumbly and weak texture with reduced textual integrity as compared to fresh samples. The application of protein cross linking enzyme was hypothesized to reduce such defects by increasing the textural compaction due to enhanced covalent cross linking of proteins. Application of MTGase had significant impact on the textural attributes of Paneer viz. hardness, cohesiveness, chewiness and springiness. Modulus of elasticity (MPa), coefficient of viscosity (MPa.s) and creep compliance (M.Pa-1) was calculated using stress relaxation and creep retardation viscoelastic tests. Periodic study of textural and viscoelastic properties of thawed samples (at 30 ºC/2hr) revealed positive impact of MTGase incorporation on Paneer samples. Results were supported by obtained scanning electron micrographs, percentage porosity value and sensory scores.