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KMID : 1024620040240010023
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Food Science of Animal Resources
2004 Volume.24 No. 1 p.23 ~ p.28
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Reduction of Tumbling Time and Improvement of Shear Value for the Manufacture of Restructured Hams using Transglutaminase
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Lee Hong-Chul
Chin Koo-Bok
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Abstract
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The objective of this study was to reduce the tumbling time with improved binding capacity for the manufacture of restructured hams(RHs) using a transglutaminase(TGase). The RHs had 73.9∼75.7% moisture, 3.63∼4.18% fat, 16.6∼20.6% protein with pH values of 5.95∼6.10 and water activity of 0.95∼0.96. No differences in hunter color values or functional properties were observed with the addition of 0.3% TGase or increased tumbling time. However, RHs without TGase had lower(p<0.05) textural profile analysis(TPA) values than those with TGase, regardless of tumbling time. Improved shear values were also observed with increased tumbling time only in RHs without TGase or with the addition of 0.3% TGase as well. This study indicated that 1 hr tumbling with the addition of 0.3% TGase improved the textural characteristics, as compared to the control 1(1 hr tumbling without TGase), resulting in similar shear values of the treatment, which tumbled for 4 hrs without TGase.
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KEYWORD
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tumbling time, restructured hams, transglutaminase, shear value
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