title: Combined effects of Laminaria japonica and transglutaminase on physicochemical and sensory characteristics of semi-dried chicken sausages.
abstract: The effects of Laminaria japonica, Transglutaminase (TGase) and their combinations were investigated based on the physicochemical properties, textural properties, and sensory characteristics of semi-dried chicken sausages. The moisture content, ash content, and water activity of the semi-dried chicken sausage containing a combination of Laminaria japonica and TGase were higher than the control (P < 0.05). The semi-dried chicken sausage with 1.0% Laminaria japonica and 1.0% TGase (T3) had less cooking loss compared to the control and other treatments (P < 0.05). The protein content and fat content, pH of batters and sausages, springiness, and cohesiveness of the semi-dried chicken sausages were not significantly different between the control and treatments with a combination of Laminaria japonica and TGase (P > 0.05). Among the sensory traits, color score was highest in the control and in the treatment with 2.0% TGase (T5) (P < 0.05). The flavor score was highest in the control, while the treatments with 1.0% Laminaria japonica combined with 1.0% TGase (T3) had the highest tenderness and juiciness scores (P < 0.05). The results of this study show that the combination of Laminaria japonica and TGase successfully improved textural properties and sensory characteristics of the semi-dried chicken sausages, and the combination of 1.0% Laminaria japonica and 1.0% TGase improved quality of the semi-dried chicken sausages the most.
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Republic of Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: Tae-Jun
authors.initials: TJ
authors.lastname: Jeong
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: Dong-Heon
authors.initials: DH
authors.lastname: Song
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: Yun-Kyung
authors.initials: YK
authors.lastname: Ham
authors.affiliation: Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Republic of Korea.
authors.forename: Young-Boong
authors.initials: YB
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea kimcj@konkuk.ac.kr.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D002645:Chickens / Q000378:metabolism*; D005511:Food Handling; D063427:Food Quality; D007795:Laminaria; D008461:Meat Products / Q000592:standards; D011503:Transglutaminases / Q000378:metabolism*
chemical_list: D011503:Transglutaminases
keywords: Laminaria japonica; dietary fiber; semi-dried sausages; sensory characteristics; transglutaminase