Effect Of Non-meat Functional Ingredients On Texture Properties Of Chicken Sausage With Microbial Transglutaminase Addtion

Five parts were included in this paper: (l)The feasibility of application of transglutaminase to the chicken breast processing. The content studied in this work, which is the effect of transglutaminase concentration, temperature, time and NaCl concentration, cooking temperature on texture properties of chicken sausage with transglutaminase addition. (2) Effect of phosphate and transglutaminase on cooking yield and texture properties of chicken sausage (3) Effect of K-carrageen, xanthan, sodium alginate and guargum addition respectively on cooking yield and texture properties of chicken sausage with transglutaminase addition (4)Effect of addition of soy protein, casein, egg white and whey protein concentrate respectively on cooking yield and texture properties of chicken sausage with transgluminase addition(5)Effect of transglutaminase , mixed phosphates, K-carrageen and casein on cooking yield, texture and colour of chicken sausage. The results in detail are following:(1) This paper investigated the effects of reaction temperature, time and concentration of transglutaminase(TGase),sodium chloride concentration and cooking temperature on properties of chicken sausage texture cooked to an internal temperature of 70 "C.The results showed that the optimal temperature forming the hardest gel was 45 "C for TGase;the time forming harder gel for TGase was 2h and there were no significant difference among 2h, 2.5 h and 3h,the gel hardness of chicken sausage increased with increasing TGase,and at levels above 0.4% was significantly higher than the controls (p<0.05) and there were no significant differences among 0.4% , 1.0% and 1.2%;the product hardness with 0.4% TGase increased with increasing sodium chloride, and with levels above 2% being siginificantly higer than the controls;there were no significant differences with levels above 85 C . (2) The effects of thee kinds of phosphate such as STP, SPP and SHMP on the yield ofchicken sausage were studied and the optimum formula ratio of mixed phosphates for the yield of chicken sausage was obtained by using orthogonal design Lg (34) .The relationshipof mixed phosphates (concentration 0.2%, 0.3%, 0.4%) and TGase (concentration 0.4%, 0.6%, 0.8%) on texture properties of chicken sausage were analyzed with the factorial experiment. The results showed that the optimum formula ratio of the mixed phosphates was STP: SPP: SHMP=4:2:3. Yield of chicken sausage increased significantly by increased mixed phosphates addition (p<0.0001) and gel hardness of chicken sausage increased significantly by increased TGase addition (p<0.0001) ,and there was no significant interaction between mixed phosphates and TGase on yield and gel hardness .(3 ) Two factors factorial experiment design was used to investigate the main effects and interaction of transglutaminase (TGase) and various hydrocolloids (including K-carrageenan,Xanthan ,sodium alginate and guargum) on texture and yield of chicken sausage .The experiments were conducted with chicken breast meat and four groups were made : I, TGase + K-carrageenan ; II, TGase + Xanthan ; III TGase +sodium alginate ; IV,TGase + guargum .The levels of TGase were 0.4%,0.6%,0.8% and the levels of hydrocollids were 0.4%,0.8%,1.2%.The results showed that yield of chicken sausage significantly increased with increasing all of hydrocolloids levels (p<0.01). TGase addition had no significant influence on the yield of chicken sausage and had no interaction effects with all of hydrocolloids .The gel hardness of chicken sausage significantly increased with increasing TGase levels (p<0.05). K-carrageenan addition had no significant influence on gel hardness of chicken sausage treated with TGase .But badly significant effects on gel hardness were observed with the increasing xanthan ,sodium alginate and guargum levels .respectively.(4) Two factors factorial experiment design was used to investigate the main effectsand interactions of transglutaminase (TGase) and various non-meat proteins (including soy proteim , Casein,Egg white and Whey protein cocentrat...