Effects of Carrageenan and Transglutaminase on the Gel Properties of Tilapia Sausage
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Abstract:
The influence of carrageenan and transglutaminase (TGase) addition on the gel strength, texture profile analysis (TPA) indicators (hardness, cohesion, and resilience), water holding capacity, and chemical bonding indicators, to maintain the gel structure of tilapia sausage under thermal sterilization (121.1 ℃ for 14 min, 17 min, and 20 min) was investigated. Results showed that tilapia sausage, under heat sterilization with the additives (carrageenan and TGase), had significantly higher gel strength and water holding capacity (P < 0.05) than that of the control samples. The hardness, cohesion, and resilience of the samples with the compound additives decreased as the sterilization intensity increased, but were all higher than that of the control samples. Among them, hardness and resilience were significantly higher (P < 0.05), but the effect on cohesion was not significant (P > 0.05). Furthermore, compared to control samples, the extent of damage to hydrophobic interactions and ε- (γ-glutamyl) lysine bond under heat sterilization decreased significantly (P < 0.05), while the extent of damage to disulfide bonds did not change significantly (P > 0.05).
