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Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced‐Salt Frankfurters
Author(s) -
Choi YunSang,
Jeong TaeJun,
Kim HyunWook,
Hwang KoEun,
Sung JungMin,
Seo DongHo,
Kim YoungBoong,
Kim CheonJei
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12945
Subject(s) - tissue transglutaminase , chemistry , chewiness , food science , salt (chemistry) , salinity , enzyme , biochemistry , biology , ecology
Abstract The effects of a combination of sea mustard and transglutaminase (TGase) on the physicochemical properties and sensory characteristics of reduced‐salt frankfurters were investigated. The reduced‐salt frankfurters treated with T3 (frankfurter with 1.0% NaCl + 1.0% sea mustard + 1.0% TGase) and T4 (frankfurter with 1.0% NaCl + 0.5% sea mustard + 1.5% TGase) showed higher moisture content than the control, and the treatments with sea mustard and TGase had lower salinity than the control (frankfurter with 1.5% NaCl). Cooking loss was lowest in the T3 and T4 groups. The total expressible fluid separation was lower for the control than for the reduced‐salt meat batters, except for T3. The fat separation of T3 was lower than that of the other treatments. The control and T5 (frankfurter with 1.0% NaCl + 2.0% TGase) had the highest hardness, whereas the gumminess and chewiness of the control were not significantly different from those of T4 and T5. The overall acceptability was highest in the control, while the acceptability among the reduced‐salt frankfurters was not significantly different. Thus, the results of this study show that the combination of sea mustard and TGase successfully improved the reduced‐salt frankfurters. Practical Applications In this study, sea mustard and transglutaminase (TGase) were used to improve the physicochemical and sensory of reduced‐salt frankfurters (1.0% NaCl). The results of this current study showed that the ratio between sea mustard and TGase differently affected the quality attributes of reduced‐salt frankfurters. Particularly, the incorporation of 1.0% sea mustard and 1.0% TGase into reduced‐salt frankfurters resulted in the lowest cooking loss and similar sensory acceptability to regular frankfurter (1.5% NaCl). Therefore, the quality attributes of reduced‐salt frankfurters could be improved effectively by the appropriate combination of sea mustard and TGase.