| dc.description.abstract | The study was aimed to improve quality of Vietnamese bologna sausage by using
binders and thickeners which can replace borax and not causing any health
problem for consumer or changing in flavor of product. This study mainly
determined the textural characteristics such as hardness and physical
characteristics such as cooking loss and water holding capacity of Vietnamese
bologna sausage with addition of carrageenan and transglutaminase. In addition,
carrageenan and transglutaminase samples was also examined to insure about
the sensory quality such as appearance, texture and flavor.
All Vietnam bologna sausages after processing were used for pH, moisture
content, fat content, protein content, cooking loss, hardness and water holding
capacity determination. Data after measuring resulted that addition of CG and TG
decreased percentage of cooking loss while increased hardness and water holding
capacity of Vietnamese bologna sausage samples. The result was parallel with the
acceptance of consumers in sensory evaluation in term of textural properties of
Vietnamese bologna sausage, the higher level of CG and TG the more acceptance
of customer in flavor, appearance, hardness, springiness and overall acceptability.
Flavor and textural score of 1.5% CG and 1.5% TG was higher than that of control
sample while physicochemical properties of 1.5% CG and 1.5% TG samples was
similar to control samples which was added with polyphosphate to improve
Vietnamese bologna sausage’s quality. Moreover, addition of CG resulted in better
quality of Vietnamese bologna sausage than TG at the same level. | en_US |
