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Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham
- Lee, Hong C., Chin, Koo B.
- International journal of food science & technology 2011 v.46 no.7 pp. 1522-1528
- caseinates, chewiness, cooking quality, ham, manufacturing, microbial proteins, microbiological quality, protein-glutamine gamma-glutamyltransferase, sensory properties, shear strength, water content, whey protein isolate
- The objective of this study was to evaluate the quality characteristics of restructured pork hams (RH) manufactured with various salt levels (0.5%, 1.0%, and 1.5%) and different dairy proteins (sodium caseinate, SC and whey protein isolate, WPI; 1.0%) in combination with microbial transglutaminase (MTGase; 0.3%). Reduced-salt (0.5% and 1.0%) RH resulted in reductions of moisture contents (%), textural springiness, cooking yield and most sensory preferences (P < 0.05). When dairy proteins in combination with MTGase were incorporated into the manufacture of RH, SC with MTGase was shown to reduce cooking loss (CL, %) and to increase the textural springiness and chewiness of RH, whereas WPI with MTGase increased textural springiness and chewiness, as well as the shear value of RH (P < 0.05). On the contrary, MTGase with dairy proteins improved the sensory preferences of reduced-salt (1.0%) RH to give it similar sensory properties to those of the regular-salt (1.5%) RH controls (CTL) (P > 0.05). The findings of this study demonstrated that the combination of 1.0% dairy proteins and 0.3% MTGase could affect improvements in the functional, textural and sensory properties of reduced-salt (1.0%) RH.