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《Food Science》 2005-05
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Effect of Transglutaminase, Mixed Phosphate, к-carrageenan and Casein on Hardness of Chicken Sausage

SUN Jian,XU Xing-lian*,ZHOU Guang-hong,HUANG Hong-bing (Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)  
In the paper,response surface methodology was used to investigate the main effects and interactions of transglutaminase (TGase, 0~0.8%), mixed phosphates (0~0.5%),к-carrageenan(0~0.8%) and casein(0~5%) on hardness of chicken breast muscle sausage, with four factors and thee levels Central Composite Orthogonal Design. Results showed that TGase and casein could increase hardness significantly(p0.05), while mixed phosphate and к-carrageenan had no increasing effect(p0.05). Recongress equation of hardness was made up to calculate chicken sausage hardness. In the end,optimal ratio of the additives was: TGase(0.8%), mixed phosphate(0%),к-carrageenan(0.8%) and casein(0~5%) with the hardest sausage(705.517g).
【Fund】: 国家“十五”重大专项(2001BA501A29)
【CateGory Index】: TS251
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