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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 225 - 231 (7page)
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초록· 키워드
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Fish sarcoplasmic protein (SP) obtaining from lyophilization was evaluated its effect on the qualities of the no-fat chicken sausages in the presence of microbial transglutaminase (MTG) as compared to sodium tripolyphosphate (STPP). The cooking yields of all sausage samples were not different. Expressible moisture (EM) of sausage samples was reduced by adding fish SP, while the lowest EM values were observed in sausage samples containing STPP. The pH values of sausage samples were increased with the addition of fish SP and STPP. Proximate analysis revealed that the moisture, fat, and protein contents of all samples were not different (p>0.05). Textural properties (TP), measured by texture profile analysis, showed that hardness of no-fat sausages increased upon adding fish SP. However, the highest TP values were found in sausage samples with STPP. The redness values were reduced in sausage samples with STPP, while other color values were not affected by STPP. Sensory evaluation revealed that sausages with fish SP were accepted at the higher level than that of control. However, sausage samples with STPP showed highest TP and acceptability. Thus, partial substitution of STPP by SP would be possible to reduce phosphate level in the chicken sausages.
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참고문헌 (25)
참고문헌 신청
Ahhmed, A. M. / 2007 / Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase / Meat Sci 76:455~462
Ahhmed, A. M. / 2009 / Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef / Meat Sci 82:170~178
Ando, H. / 1989 / Purification and characteristics of novel transglutaminase derived from microorganisms / Agric. Biol. Chem 53:2613~2617
Association of official analytical chemists / 2000 / Meat and meat products-Method 950.46. 991.36 :1
Chin, K. B. / 1999 / Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system) / Meat Sci 53:45~57
Ahhmed, A. M. / 2009 / Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef / Meat Sci 82:170~178
Ando, H. / 1989 / Purification and characteristics of novel transglutaminase derived from microorganisms / Agric. Biol. Chem 53:2613~2617
Association of official analytical chemists / 2000 / Meat and meat products-Method 950.46. 991.36 :1
Chin, K. B. / 1999 / Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system) / Meat Sci 53:45~57
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