Effects of Transglutaminase on the Texture and Consumer Acceptability of Reduced‐Fat and Reduced‐Sodium Pork Balls

Transglutaminase (TGase) is widely used to improve the texture and functional properties of processed meat products. However, information on the appropriate TGase concentration for maintaining desirable quality in reduced‐fat and reduced‐sodium pork products remains limited. This study investigated the effects of TGase incorporation at four levels (0%, 0.1%, 0.2%, and 0.3% w/w of pork leg meat) on the physicochemical properties, textural characteristics, and consumer acceptability of reduced‐fat and reduced‐sodium pork balls using a randomized complete block design. Increasing the TGase concentration generally enhanced the textural properties of the pork balls. The formulation containing 0.1% TGase received the highest texture liking score (6.8) and overall liking score (6.5). Its hardness, springiness, cohesiveness, and chewiness were 12,273.19 g force, 0.68, 0.52, and 6,370.55 N mm, respectively. Based on its favorable sensory performance, the 0.1% TGase formulation was selected for further validation. The validated product was microbiologically safe, with consumer acceptability scores ranging from 6.5 to 6.9. Furthermore, the product contained 6.46 g fat and 337.7 mg sodium per 100 g, representing reductions of 47.5% in fat and 27.1% in sodium compared with the reference product. These reductions met the United States Food and Drug Administration criteria for “reduced‐fat” and “reduced‐sodium” nutrient content claims. Overall, incorporation of 0.1% TGase effectively improved the textural and sensory quality of reduced‐fat and reduced‐sodium pork balls and shows potential for the development of healthier processed meat products.