DEVELOPMENT OF A TEXTURE-FORMING FOOD COMPOSITION FORMULATION USING TRANSGLUTAMINASE FOR COOKED SAUSAGE PRODUCTS
Abstract
The development of effective texture-regulating food additives for cooked sausage products requires taking into account their thermal stability to ensure the necessary quality indicators in the production process. To ensure viscosity indicators, a wide class of hydrocolloids is used in the composition of textureforming additives – starches, gums, carboxymethyl cellulose, proteins of animal and plant origin. To form the rheological indicators of systems containing protein, to form a given texture, transferases of a given enzymatic activity are also used. The selection of components of mixtures based on hydrocolloids should take into account the increase in the stability of rheological indicators, in particular dynamic viscosity, to form quality indicators of sausage products. In the studies, potato starch, xanthan gum (E415), carboxymethyl cellulose (E466), konjac gum (E425), leavening agent (E551), dry demineralized whey and transglutaminase enzyme were used to develop a texture-forming food composition. In the process of studying the indicators of 1 % and 2 % solutions of model compositions of mixtures, the effect of the prescription combination of hydrocolloids, whey and transglutaminase on the dynamic viscosity indicators for 2 and 12 hours of storage of the solutions was determined. The effect of the prescription combination of the composition of the mixtures on the change in dynamic viscosity after heating to a temperature of 73°C was studied. This allowed us to assess the thermal stability of the composite mixtures using transglutaminase. It has been established that the use of transglutaminase with enzymatic activity within 90–130 units in an amount of 10–15 % in the composition of texture-forming compositions with whey allows to increase the stability of dynamic viscosity indicators during heat treatment, which simulates the completion of the heating process of cooked sausage products.
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