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http://dx.doi.org/10.5851/kosfa.2009.29.3.374

Effect of Transglutaminase, Acorn, and Mungbean Powder on Quality Characteristics of Low-fat/salt Pork Model Sausages  

Lee, Hong-Chul (Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University)
Chin, Koo-Bok (Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University)
Publication Information
Food Science of Animal Resources / v.29, no.3, 2009 , pp. 374-381 More about this Journal
Abstract
Low-fat pork sausages (LFPS) were prepared with 1% transglutaminase (TG) and 0.5% sodium caseinate (SC), and with or without different type of hydrocolloids (0.3%; acorn, AC or mungbean, MB) to evaluate the effects of these ingredients on the physicochemical and textural properties of LFPS with reduced salt. pH, moisture content (%) and lightness of low-fat/salt pork sausages (LFSPS) were affected by the addition of TG combined with SC (TG-SC) and acorn or mungbean powders affected the lightness and yellowness of LFSPS. However, cooking yield of LFSPS decreased, while textural properties were increased with the addition of TG-SC combination, which did not affect expressible moisture contents (%) of LFSPS. Both AC and MB tended to improve the cooking yield and water holding capacity of LFSPS, especially, MB rather than AC. However, these had no effect on the textural properties of LFSPS, except for textural chewiness. These results indicated that AC and MB powders could be used as a water binding agent in TG-SC combination of LFSPS.
Keywords
low-fat/salt pork sausages; transglutaminase; sodium caseinate; acorn and mungbean powder; physicochemical and textural properties;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By Web Of Science : 4  (Related Records In Web of Science)
Times Cited By SCOPUS : 6
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