| dc.description.abstract | The purpose of this study was to improve texture of sausage by using texture
modifiers. Specifically, the aim of this study was to determine the textural
characteristics such as hardness and physical characteristics such as cooking loss
and water-holding capacity of sausage samples with the addition of microbial
transglutaminase or ĸ-carrageenan.
All sausage samples were incubated at 55oC for 30 minutes and cooked at 90 oC for
about 15 minutes. After producing samples, quality properties of the sausage such
as cooking loss, hardness, lipid content, protein content and water-holding
capacity were determined. As a result, addition of microbial transglutaminase or
ĸ-carrageenan exerted a significant effect on physical and textural properties of
sausage. Cooking loss of the sausage samples dramatically decreased with the
increasing dose of microbial transglutaminase or ĸ-carrageenan while the hardness
and water-holding capacity improved significantly and parallel with the amount of
additives. Beside, the study indicated the significant increasing together with the
dose of texture modifiers in the acceptance of consumers. Thus, the addition of
microbial transglutaminase and ĸ-carrageenan gave the significant improvement
for sausage textural and physical properties as well as overall acceptance of
consumers.
Key words: ĸ-carrageenan, microbial transglutaminase, physical properties,
sausage, sensory evaluation, textural properties. | en_US |
