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| Effects of Carrageenan, Transglutaminase and Soybean Protein Isolate on Water-Holding Capacity and Sensory Quality of Low-Temperature Sausage Made from PSE Pork |
| LIU Guangjuan, XU Zequan, XING Shijun, ZHU Mingrui, YANG Liting, WANG Zirong* |
| College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China |
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Abstract This experiment was performed to determine the effects of carrageenan, transglutaminase (TG) and soybean protein isolate (SPI) on improving the water-holding capacity (WHC) and sensory quality of low-temperature sausage made from PSE (pale, soft, exudative) pork. One-factor-at-a-time method and an L9 (34) orthogonal array design were used to optimize the amounts of carrageenan, TG and SPI together added to sausage based on cooking loss and sensory evaluation. The results showed that the addition of carrageenan or soy protein isolate could significantly improve the cooking loss of sausage (P < 0.05). The addition of TG at a level greater than 0.6% resulted in a significant decrease in the WHC (P < 0.05). The addition of 5% carrageenan, 0.2% TG and 4% SPI was found to be the optimal combination to improve the WHC and sensory quality of low-temperature sausage.
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2019, Vol. 33 
