Effects of Gluten on the Physicochemical and Textural Properties of Low-Fat/Emulsified Sausages Induced by Transglutaminase

Lim, Kyeong Hoon; Chin, Koo Bok

doi:10.3746/jjkfn.2018.47.5.565

Cited by 3 publications

(6 citation statements)

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“…Various studies have been conducted on sausages, including studies on: fat-reducing or substituting agents, nitrite-reducing or substituting agents, and use of lowconsumption by-products or various materials (Lim and Chin, 2018, Lim et al, 2017, Kim et al, 2011, Chin and Lee, 2002, Choi and Chin, 2002, Lee et al, 2015, Rhyu et al, 2003, Yoo and Kim, 2017, Kang et al, 2014, Han et al, 2001 Texture is a very important sensory factor for sausages that greatly affects its palatability and quality. Among the several studies mentioned above, most included information about the texture of sausages, but the method of texture profile analysis (TPA) was performed under different measurement conditions rather than standardized measurement conditions.…”

Section: Introductionmentioning

confidence: 99%

“…With development of the meat processing industry, the consumption of processed meat products has been increasing steadily. The production of processed meat in Korea has almost doubled, from 119,000 tons in 1996 to 228,000 tons in 2016, and the processed meat products increased in the order of sausage, ham, and bacon ( Lim and Chin, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

“…Various studies have been conducted on sausages, including studies on: fat-reducing or substituting agents, nitrite-reducing or substituting agents, and use of low-consumption by-products or various materials ( Chin and Lee, 2002 ; Choi and Chin, 2002 ; Han et al, 2001 ; Kang et al, 2014 ; Kim and Kim, 2017 ; Kim et al, 2011 ; Lee et al, 2015 ; Lim and Chin, 2018 ; Lim et al, 2017 ; Rhyu et al, 2003 ; Yoo and Kim, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions

Shin¹,

Choi²

2021

Food Sci Anim Resour

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions

Shin¹,

Choi²

2021

Food Sci Anim Resour

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show abstract

“…Enzymes can be used as a crosslinking agent to improve the mechanical properties of gelatin hydrogel when combined with nanocellulose. 181,182 An increase in storage modulus and breaking strength was observed in the composite hydrogel. Transglutaminase and tyrosinase are the two enzymes used in cross-linking gelatin.…”

Section: Materials and Their Clinical Applicationsmentioning

confidence: 90%

“…The main advantages of using enzymatic cross-linking are its biocompatibility by imparting negligible toxicity and also the mild reaction conditions. Enzymes can be used as a cross-linking agent to improve the mechanical properties of gelatin hydrogel when combined with nanocellulose. , An increase in storage modulus and breaking strength was observed in the composite hydrogel. Transglutaminase and tyrosinase are the two enzymes used in cross-linking gelatin.…”

Section: Nanocellulose-based Hybrid Composite Materials and Their Cli...mentioning

confidence: 99%

Nanocellulose-Based Hybrid Scaffolds for Skin and Bone Tissue Engineering: A 10-Year Overview

Sreedharan,

Vijayamma,

Liyaskina

et al. 2024

Biomacromolecules

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Cellulose, the most abundant polymer on Earth, has been widely utilized in its nanoform due to its excellent properties, finding applications across various scientific fields. As the demand for nanocellulose continues to rise and its ease of use becomes apparent, there has been a significant increase in research publications centered on this biomaterial. Nanocellulose, in its different forms, has shown tremendous promise as a tissue engineered scaffold for regeneration and repair. Particularly, nanocellulose-based composites and scaffolds have emerged as highly demanding materials for both soft and hard tissue engineering. Medical practitioners have traditionally relied on collagen and its analogue, gelatin, for treating tissue damage. However, the limited mechanical strength of these biopolymers restricts their direct use in various applications. This issue can be overcome by making hybrids of these biopolymers with nanocellulose. This review presents a comprehensive analysis of the recent and most relevant publications focusing on hybrid composites of collagen and gelatin with a specific emphasis on their combination with nanocellulose. While bone and skin tissue engineering represents two areas where a majority of researchers are concentrating their efforts, this review highlights the use of nanocellulose-based hybrids in these contexts.

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Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

Kim,

Chin

2024

Food Sci Anim Resour

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The study was performed to determine the effect of faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG) on the rheological properties of pork myofibrillar protein gel (MPG), and physiochemical and textural properties of reduced-salt, low-fat pork model sausages (LFMSs). The cooking yields of MPGs with MTG or FBPI alone decreased and increased, respectively. However, the combination of FBPI and MTG was similar to the control (CTL) without FBPI or MTG. Gel strength values of MPG added with both FBPI and MTG were higher than treatments with FBPI or MTG alone. The hydrophobicity values of CTL were lower than those of MPG with FBPI alone, whereas the addition of MTG decreased the hydrophobicity of MPGs. The incorporation of FBPI alone or in combination with MTG decreased sulfhydryl groups (p<0.05). Shear stress values of MPGs with MTG tended to be higher than those of non-MTG treatments at all shear rates, and the addition of FBPI into MPGs increased shear stress values. Reduced-salt (1.0%) LFMSs with FBPI alone or combined with MTG had both lower cooking loss and expressible moisture values than those of CTL and similar values to the reference sample (REF, 1.5% salt). Textural properties of reduced-salt LFMSs with FBPI or MTG were similar to those of REF. These results demonstrated that the combination of FBPI and MTG could improve the water binding capacity and textural properties of pork MPGs and LFMSs and might be suitable for application in the development of healthier meat products.

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Effects of Gluten on the Physicochemical and Textural Properties of Low-Fat/Emulsified Sausages Induced by Transglutaminase

Cited by 3 publications

References 0 publications

Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions

Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions

Nanocellulose-Based Hybrid Scaffolds for Skin and Bone Tissue Engineering: A 10-Year Overview

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

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