The aim of this study was to monitor the effect of the addition of transglutaminase on the textural properties of meat emulsion samples. A portion of the meat was removed from the samples and replaced by the starch fraction of yellow mung beans and different proportions of transglutaminase were added (0.250 g/kg, 0.375 g/kg and 0.500 g/kg). In this way we tried to imitate comparable commercial products. The samples were then incubated at different times and temperatures (no incubation, 4 h at room temperature, 4 h at 5 °C and 24 h at 5 °C). The samples were prepared in three sections and a different recipe was used in each section. In the first section, a starch fraction of yellow mung beans was added to half of the samples and a starch fraction of yellow mung beans with gelatinised starch was added to half of the samples. All samples in the first section contained phosphate. In the second section, all samples contained the starch fraction of the yellow mung beans with gelatinised starch and phosphate was taken from the recipe. The third section represented an optimisation and samples without added additives were prepared. In relation to the textural parameters, the samples with the addition of the starch fraction with gelatinised starch and phosphate achieved the most comparable values to commercial products.
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