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KMID : 1134820180470050565
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 5 p.565 ~ p.571
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Effects of Gluten on the Physicochemical and Textural Properties of Low-Fat/Emulsified Sausages Induced by Transglutaminase
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Lim Kyeong-Hoon
Chin Koo-Bok
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Abstract
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The objective of this study was to evaluate the effects of gluten and transglutaminase (TGase) alone or in combination on the physicochemical and textural properties of pork sausages with various fat levels. In experiment Ⅰ, four low-fat sausage (LFS) treatments were included CTL (LFS alone), T1 (LFS+gluten 1%), T2 (LFS+TGase 1%), T3 (LFS+gluten 1%+TGase 1%). The pH and color values of LFSs were not different in all treatments. Although LFSs containing gluten had lower moisture and higher protein contents (%) than CTL (P<0.05), the fat contents were similar to those of other treatments. The cooking yield (CY, %) and expressible moisture (EM, %) of the LFSs were similar to those of others. In the textural properties, the hardness of T2 was higher than those of CTL. The hardness, gumminess and chewiness values of LFSs with TGase were highest among the treatments. Therefore, LFSs with TGase showed better functional characteristics than CTL. In experiment Ⅱ, four emulsified sausage (ES) treatments were included; CTL (ES alone), T1 (ES+gluten 1%), T2 (ES+TGase 1%), T3 (ES+gluten 1%+TGase 1%). The pH values of ESs with gluten and TGase were higher than those of CTL. The color values and proximate composition of ES were similar to those of others. The CY of ES containing TGase alone was lowest due to the cross-linking by TGase. The EM values (%) of T2 were higher than those of others, but both the CY and EM values of T3 were similar to those of CTL and T1. The texture properties of ESs with TGase were higher than those of CTL and T1, except for cohesiveness. Although the addition of both gluten and TGase into ESs did not improve the texture properties, gluten improved the water holding capacity compared to the CTL.
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KEYWORD
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low-fat sausage, emulsified sausage, gluten, transglutaminase
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