Asian-Australasian Journal of Animal Sciences

  • 제16권2호
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  • Pages.261-265
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  • 2003
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins

  • Chin, K.B. (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Chung, B.K. (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
  • 투고 : 2002.04.15
  • 심사 : 2002.10.14
  • 발행 : 2003.02.01
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초록

This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of restructured meat products (RMP). Pork hams and loins were collected from a local retail market in Gwangju, Korea and used for the manufacture of sausages and RMPs, respectively. TGase at the level of 0.1% can permit the reduction of the salt level from 1.5% to 1.0% in low-fat comminuted sausages without any quality defects, however a crumbly texture was found if the salt level was reduced below 1.0% even though it combined with certain amounts of TGase. No differences in chemical composition and physical properties were observed (p>0.05) among treatments. Approximately 0.3% of TGase can replace 10% emulsified meats, which are normally used for improvement of binding capacity to manufacture RMPs, without quality defects. This study suggests that TGase could be used for the manufacture of low-fat, low-salt functional meat products for the improvement of textural characteristics and binding capacity without adverse effects.

키워드

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피인용 문헌

  1. Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham vol.46, pp.7, 2011, https://doi.org/10.1111/j.1365-2621.2011.02654.x
  2. Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes vol.52, pp.5, 2015, https://doi.org/10.1007/s13197-014-1327-5
  3. Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins vol.19, pp.1, 2006, https://doi.org/10.5713/ajas.2006.102