Study on effect of transglutaminase on texture characteristics of emulsification-type sausages

作者：Zeng Hu · 发表于：Meat Industry · 年份：2010 · 研究领域：Meat and Animal Product Quality、Textile materials and evaluations、Collagen: Extraction and Characterization

Effects of transglutaminase(TGase) at different concentrations on texture characteristics of emulsification-type sausages were studied in this essay.The results revealed that TGase concentration exerted significant effects(p0.05)on hardness,brittleness,springiness,cohesiveness,gumminess and chewiness of different kinds of emulsification-type sausages in TPA compression test,and the springiness reached a maximum value when the concentration of the enzyme reached 0.3%;while TGase concentration exerted significant effect on hardness of emusification-type sausages in TPA puncture test.