Improved Textural Properties of Sausages Made from PSE Pork with Transgluminase

doi:10.7506/spkx1002-6300-201003010

Abstract

Abstract:

In order to explore the effects of transgluminase (TG) and treatment processing on textural properties of sausages made from PSE pork, the cooking loss, breaking strength and color parameters of PSE and RFN pork were determined under the conditions of various TG concentrations, TG treatment time, and heating methods. Results showed that gel strength of sausages exhibited a significant enhancement at the condition of 0.3% TG added in pork, but the cooking loss also exhibited an obvious increase at this condition. The optimal TG treatment time at 4 ℃ was 2 h. In addition, compared to direct heating in 75 ℃ water bath, heating in water batch with a gradual increase in temperature from 25 ℃ to 75 ℃ resulted in higher gel strength and lower cooking loss for pork. Although TG concentration and treatment time exhibited less effect on color parameters, L* and a* of gel could exhibited a significant effect due to heating methods. In conclusion, TG treatment can promote protein cross-linking in pork and improve the quality of sausages made from PSE pork.

Key words: transgluminase, PSE pork, sausage, texture

CLC Number:

TS251.51

SHANG Yong-biao1,2. Improved Textural Properties of Sausages Made from PSE Pork with Transgluminase[J]. FOOD SCIENCE, 2010, 31(3 ): 44-48 https://doi.org/10.7506/spkx1002-6300-201003010

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Improved Textural Properties of Sausages Made from PSE Pork with Transgluminase

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