Addition of Different Soybean 7S Globulin Hydrolysates by Alcalase for Enhancing Textual and Sensory Properties of Pork Sausage

doi:10.7506/spkx1002-6630-200914028

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (14): 156-159.doi: 10.7506/spkx1002-6630-200914028

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Addition of Different Soybean 7S Globulin Hydrolysates by Alcalase for Enhancing Textual and Sensory Properties of Pork Sausage

DUAN Chun-hong，PAN Si-yi*，XU Xiao-yun，QIU Chao-ying

(College of Food Science and Technology, Huazhong Agricultural University,Wuhan 430070, China)

Received:2008-10-27 Revised:2009-02-08 Online:2009-07-15 Published:2010-12-29
Contact: PAN Si-yi*， E-mail:pansiyi@mail.hzau.edu.cn

Abstract

Abstract:

7S Globulin was extracted from soybean and hydrolyzed by alcalase. The 7S globulin hydrolysates at different degree of hydrolysis (DHs) were added into pork sausage to investigate their effects on textural and sensory properties of pork sausage as well as weight retention after water bathing, and effects of amounts of added different hydrolysates were investigated as well. A twovariable and three-level full factorial design was performed to attain the optimal chewness value. The pork sausage added with 1.5% of the hydrolysate at 11% DH has good textural and sensory properties and its weight retention after water bathing was high.

Key words: 7S globulin, pork sausage, texture, weight retention

CLC Number:

TS201.1

DUAN Chun-hong，PAN Si-yi*，XU Xiao-yun，QIU Chao-ying. Addition of Different Soybean 7S Globulin Hydrolysates by Alcalase for Enhancing Textual and Sensory Properties of Pork Sausage[J]. FOOD SCIENCE, 2009, 30(14): 156-159.

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Addition of Different Soybean 7S Globulin Hydrolysates by Alcalase for Enhancing Textual and Sensory Properties of Pork Sausage

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