Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

Abstract Raman spectroscopy and texture analysis (TPA) studies were carried out to determine the effect of adding different levels of microbial transglutaminase (MTGase) to meat systems. This addition produced a significant ( p −1 ) and amide III (1200–1300 cm −1 ) regions indicated a significant ( p p p