RESEARCH APPLICATION TRANSGLUTAMINASE ENZYME IN SAUSAGEPRODUCTION

Abstract

Application of transglutaminase enzyme in sausage production was studied. Experiments were conducted to propose a sausages produce process without chemicals and additives with good gel structure under the support of the Transglutaminase enzyme as follows: survey the ratio of lean meat/fatty meat: 60/40, 70/30, 80/20 and 90/10; survey the percentage of added starch: 5%, 7%, 9% and 11%; survey the ratio of added Transglutaminase enzyme to the processing: 0.1%, 0.2 % and 0.3 %; survey the incubation mode of Transglutaminase enzyme: room temperature (33 0C)/50 minutes, 60 0C/35 minutes and 65 0C/10 minutes; survey heating mode: 85 0C/25 minutes, 85 0C/30 minutes and 85 0C/35 minutes. By processing data on SPSS software, we can choose the ratio of lean meat / fat is 80/20; The percentage of modified starch is 9%, the rate of Transglutaminase enzyme is 0.2%, the incubation mode of Transglutaminase enzyme at 65 0C for 10 minutes, the heating mode at 85 0C for 30 minutes is the most suitable for processing chemical additives free sausages with a good gel structure.