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Physicochemical and Textural Properties of Low-Fat Model Sausages with Different Types of Pork Skin Gelatin with or without Transglutaminase

돈육 젤라틴의 형태와 Transglutaminase의 첨가 유무에 따른 저지방 모델 소시지의 이화학적 및 조직 특성

  • Lim, Kyeong Hoon (Department of Animal Science, Chonnam National University) ;
  • Lee, Chang Hoon (Department of Animal Science, Chonnam National University) ;
  • Chin, Koo Bok (Department of Animal Science, Chonnam National University)
  • 임경훈 (전남대학교 동물자원학부) ;
  • 이창훈 (전남대학교 동물자원학부) ;
  • 진구복 (전남대학교 동물자원학부)
  • Received : 2017.06.05
  • Accepted : 2017.07.22
  • Published : 2017.08.31

Abstract

The objective of this study was to evaluate the effects of gelatin type (powder vs. hydrated) with or without transglutaminase (TGase) on the physicochemical and textural properties of low-fat model sausages (LFS). Treatments included LFS (control), LFS with hydrated-gel form of gelatin (1%), and LFS with powder form of gelatin (1%). Yellowness values of LFS with any type of gelatin were higher than those without gelatin (P<0.05). Moisture content (%) of LFS containing powder form of gelatin (1%) was higher than those with hydrated-gel form of gelatin or control (P<0.05). Expressible moisture (EM, %) of LFS with hydrated-gel form of gelatin was lower than those with powder form of gelatin (P<0.05). Thus, sausages with hydrated-gel form of gelatin showed better functional properties as compared to those with powder form of gelatin. To elucidate the interaction between gelatin and TGase in meat product, five actual sausages were manufactured: reference [konjac flour (KF), carrageenan (CN), and soy protein isolate], control (KF and CN alone), TRT1 (KF and CN, TGase 1%), TRT2 (KF and CN, gelatin 1%), and TRT3 (KF and CN, TGase 1%+gelatin 1%). EM (%) of sausages with TGase alone was higher than those of other treatments (P<0.05). Most textural properties of TRT3 were higher than those of other treatments. Thus, TRT3 showed better functional properties than those with single addition. In conclusion, a combination of TGase and gelatin could be used to manufacture LFSs with improved functional and textural properties.

본 연구는 지방대체재로써의 젤라틴의 형태를 달리하여 첨가하였을 때의 효과와 식품첨가제로써의 TGase의 첨가가 저지방 돈육 소시지의 품질 특성에 미치는 영향에 대해 알아보기 위해서 실시하였다. 지방대체재로써 젤라틴의 첨가는 형태에 상관없이 황색도가 높은 경향을 나타내었으나, 젤라틴을 분말 형태로 첨가한 처리구가 수화 겔 형태로 첨가한 처리구보다 수분 함량이 높은 경향을 나타내었다. 보수력에서는 수화 겔 형태로 첨가한 처리구보다 낮은 경향을 나타내었다. 따라서 젤라틴을 수화 겔 형태로 첨가한 처리구가 분말 형태로 첨가한 처리구보다 기능성 면에서 뛰어난 효과를 나타내었다. 또한, 젤라틴을 수화 겔 형태로 첨가하고 TGase를 단독 혹은 젤라틴과 복합으로 첨가하여 그 특성을 알아보았다. TGase를 단독으로 첨가한 처리구는 다른 처리구들에 비해 보수력이 낮아지는 경향을 나타내었다. 따라서 TGase와 젤라틴을 함께 첨가한 처리구는 다른 처리구들보다 경도, 검성, 씹힘성이 더 높은 경향을 나타내었다. 따라서 TGase와 젤라틴을 함께 첨가하였을 때 품질 면에서 우수한 효과를 나타내었다.

Keywords

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