Incorporation of transglutaminase potentially promoted the gelling properties and sensorial attributes of lysine-rich salt-reduced frankfurters

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-01 DOI:10.1016/j.foodres.2025.115731

Jingming Zhang , Xin Li , Cheng Li , Baohua Kong , Fangda Sun , Chuanai Cao , Hongwei Zhang , Qian Liu , Xinning Huang

{"title":"Incorporation of transglutaminase potentially promoted the gelling properties and sensorial attributes of lysine-rich salt-reduced frankfurters","authors":"Jingming Zhang , Xin Li , Cheng Li , Baohua Kong , Fangda Sun , Chuanai Cao , Hongwei Zhang , Qian Liu , Xinning Huang","doi":"10.1016/j.foodres.2025.115731","DOIUrl":null,"url":null,"abstract":"<div><div>This study was designed to investigate the promotive effect of transglutaminase (TG) on the gelling properties and sensorial attributes of lysine (Lys)-rich salt-reduced frankfurters. The results revealed that the addition of 0.3% TG yielded acceptable cooking loss and emulsion stability in Lys-rich salt-reduced frankfurters, significantly improved their textural parameters, and visibly optimised their microstructure. Moreover, combination treatment with TG and Lys also promoted the gelling properties of the thermally induced gels, conferring greater viscoelasticity and stability. Meanwhile, TG and Lys positively transformed their protein conformations by promoting the generation of isopeptide bonds and enhancing the predominant molecular forces (hydrogen bonds and hydrophobic interactions). Additionally, combination treatment with 0.3% TG and Lys increased the overall sensory score of the salt-reduced frankfurters from 45.4 to 82.6. In summary, the combined application of TG and Lys potentially serves as an efficient salt-replacement strategy in emulsified meat products, providing superior product quality and health benefits.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115731"},"PeriodicalIF":7.0000,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research International","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0963996925000687","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study was designed to investigate the promotive effect of transglutaminase (TG) on the gelling properties and sensorial attributes of lysine (Lys)-rich salt-reduced frankfurters. The results revealed that the addition of 0.3% TG yielded acceptable cooking loss and emulsion stability in Lys-rich salt-reduced frankfurters, significantly improved their textural parameters, and visibly optimised their microstructure. Moreover, combination treatment with TG and Lys also promoted the gelling properties of the thermally induced gels, conferring greater viscoelasticity and stability. Meanwhile, TG and Lys positively transformed their protein conformations by promoting the generation of isopeptide bonds and enhancing the predominant molecular forces (hydrogen bonds and hydrophobic interactions). Additionally, combination treatment with 0.3% TG and Lys increased the overall sensory score of the salt-reduced frankfurters from 45.4 to 82.6. In summary, the combined application of TG and Lys potentially serves as an efficient salt-replacement strategy in emulsified meat products, providing superior product quality and health benefits.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.