누에콩 단백질과 지방 대체재와 transglutaminase를 활용한 저지방 모델 소시지의 이화학적 특성 평가

• 영문명: Evaluation of physicochemical properties of low-fat model sausages with Faba bean protein isolate and Faba bean protein with transglutaminase
• 발행기관: 한국축산식품학회
• 저자명: 박채빈 진구복
• 간행물 정보: 『Food and Life』제2025권 제3호, 163~170쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.11.30

국문 초록

This study was performed to evaluate physicochemical and textural properties of low-fat sausages with the addition of various types of fat replacers at 1.0% for the replacement of pork fat. pH was higher (p<0.05) in the Faba bean protein isolate (FPI)-treatment compared to other treatments, while CIE a* increased (p<0.05) in all treatments (p<0.05). Hardness and springiness increased with the addition of Soy bean protein isolate (SPI) and FPI, further improved with both Transgluataminase (TG) was FPI. Gumminess and chewiness was higher in the treatments with both FPI and TG (p<0.05) than any others, while cohesiveness didn’t different among groups. Cooking losses (%) and expressible moisture (%) values were higher in the control rather than the treatments (p<0.05). In conclusion, fat replacers improved water retention for the manufacture of low-fat meat products, while SPI and FPI enhanced the textural properties. Furthermore, the addition of 1.0% TG powder in combination with FPI improved texture and water holding capacity, making it better products of low-fat meat products as compared to those without fat replacers.

목차

서 론

재료 및 방법

결과 및 고찰

요 약

Conflicts of Interest

Acknowledgments

Ethics Approval

Author Contributions

Author Information

References

키워드

fat replacer Vicia faba transglutaminase low-fat model sausage