Studies of meat characteristic and organoleptic analysis of local duck prepared from restructuring method using transglutaminase enzyme

Meat is a source of animal protein with complete nutritional content, because it contains a good nutrition contents of amino acids. One of many meat sources for the nutritional needs is the local duck which should be selected because after reaching maturity the meat is less desirable because of the tough, harsh texture, and its strong fishy odor. This research studied the physical characteristics by texture profile analysis (TPA) and organoleptic of this local duct meat with restructuring techniques by the addition of transglutaminase enzymes. The restructuring process is based on the high activity of microbial transglutaminase (MTG) enzyme as a crosslinking agent of protein molecules. The experimental treatment conditions were conducted by variations of incubation duration 48 hours and enzyme dosage additions (0.0%, 0.3%, 0.6%, and 1%). The results showed that the addition of this agent can significantly improve the texture profile parameters (hardness, springiness, cohesiveness) and organoleptic parameters (texture, taste, aroma, color). While the enzymatic reaction was evidenced by FTIR analysis which showed an increase in wave intensity C=O bond and increase the acidity value (pH). The increase of acidic value is close correlated to the formation of ammonia molecule due to the cross-linking reaction in the course of incubation period. It can be concluded that the optimum addition of MTG enzyme used was 0.6% with 2 days incubation duration.