Investigation of effects of carrageenan and transglutaminase as additives, green banana flour as fat replacers on physiochemical properties and sensory evaluation of reduced fat cooked sausage

Abstract

Foremost, I would like to express my deepest appreciation to Dr. Dang Quoc Tuan, who always support and guide me throughout the thesis work. It is an honour for me to work under his guidance. I am very thankful with his enthusiasm when he spent time to suggest this topic thesis, guide me how to the thesis project process, give me some valuable feedbacks and help me overcome the difficulties during my thesis. I would like to thank with my extreme sincere gratitude to all teachers, lab technician, teaching assistants who kindly supported me in School of Biotechnology, for their endless help, generous advice, provide me necessary technical suggestion and support throughout the research. In addition, my sincere also thanks go to all my friends, Trang Cao, Hong Ngoc, Yen Dinh, Ngoc Quynh, Phuong Le, Trinh Nguyen for their encouragement, creating motivation and valuable help in preparing this thesis without whose help I could not have completely my thesis. Last but not least, thanks to my parents, my two dear sisters Hien Tran and Duyen Le, who was a source of encouragement both mentally, physically and financially during my time at university.