This study was performed to evaluate the physical properties of pork myofibrillar protein (MP) gels containing 0, 0.5, and 1.0% of pea protein concentrate (PPC, 80% protein) and transglutaminase (TG), and to evaluate the physicochemical and textural characteristics of a pork low-fat model sausage. Addition of PPC and TG resulted in increased viscosity and gel strength, with best results achieved with TG treatment (P<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed no differences in the protein bands among treatment groups. Addition of TG with PPC resulted in a denser microstructure of pork MP gels; the most compact structure was obtained with 1.0% PPC and TG. The textural characteristics of the low-fat model sausages were harder and springier ​​when 1.0% PPC was added in combination with TG (P<0.05). The textural gumminess and chewiness increased with TG addition, and was further augmented with PPC (P<0.05). Our results indicate that the combination of PPC and TG enhances the physical properties of pork MP gels and textural properties of the pork model sausage. Thus, PPC in combination with TG is effective in enhancing the functional and textural properties of meat products, and the effect was most apparent when combined with TG and 1.0% PPC.

Keywords: pea protein, transglutaminase, myofibrillar protein, low-fat sausage