Qiang wang
Chinese Academy of Agricultural Sciences, China
Title: Physicochemical properties of sausage formulated with transglutaminase catalyzed arachin and conarachin peanut protein fractions
Biography
Biography: Qiang wang
Abstract
The objectives of this study were to determine the physicochemical characteristics of sausages added with arachin/conarachin which was catalyzed by TGase. The effect of different amount treated arachin/conarachin addition on the sausages was investigated. Properties of sausages were evaluated by product yield, water loss rate, color measurement, texture profile analysis (TPA). No significant differences in product yield results (p > 0.05) were detected among TG-treated arachin/conarachin, no protein and soybean protein sausages due to vacuum packing. Treated arachin/conarachin addition increase resulted in a decrease in water loss rate of final sausage products. Color measurement results indicated that sausage L* decreased while a*, b*, â–³E value increased after incorporation of TG-treated arachin/conarachin. The TPA values (hardness, springiness, and chewiness) of modified arachin sausages were significantly highr (p < 0.05) than those of the conarachin sausages. There were no significant differences in sausage quality or TPA parameters between modified arachin sausages and the control.