Journal of Biotechnology & Biomaterials
Open Access

Abstract

The objectives of this study were to determine the physicochemical characteristics of sausages added with arachin/conarachin which was catalyzed by TGase. The effect of different amount treated arachin/conarachin addition on the sausages was investigated. Properties of sausages were evaluated by product yield, water loss rate, color measurement, texture profile analysis (TPA). No significant differences in product yield results (p>0.05) were detected among TG-treated arachin/conarachin, no protein and soybean protein sausages due to vacuum packing. Treated arachin/conarachin addition increase resulted in a decrease in water loss rate of final sausage products. Color measurement results indicated that sausage L* decreased while a*, b*, ?E value increased after incorporation of TG-treated arachin/conarachin. The TPA values (hardness, springiness, and chewiness) of modified arachin sausages were significantly higher (p<0.05) than those of the conarachin sausages. There were no significant differences in sausage quality or TPA parameters between modified arachin sausages and the control.

Biography

Qiang Wang has completed his PhD from China Agricultural University and Postdoctoral studies from Chinese Academy of Agricultural Sciences. He is the Deputy Director of Institute of Agro-food Science and Technology and also Chief expert of ?Cereal and oil processing and comprehensive utilization? innovation team, MOA. He has earned more than 10 national awards including the Second prize of State Technological Invention Award, China and HaraldPerten Prize of the International Association for Cereal Science and Technology (ICC). He has published more than 100 papers in reputed journals and hold more than 20 patents.