Acta Alimentaria
Volume/Issue:
Volume 43: Issue Supplement-1
Producion of low salt frankfurter with microbial transglutaminase
Authors: L. Darnay 1 , A. Dankovics 1 , B. Molnár 1 , L. Friedrich 1 , Gy. Kenesei 1 , and Cs. Balla 1
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  • 1 Corvinus University of Budapest Department of Refrigeration and Livestock Products Technology, Faculty of Food Science H-1118 Budapest Ménesi út 43-45 Hungary
DOI:
https://doi.org/10.1556/aalim.43.2014.suppl.7
Page Count:
45–50
Publication Date:
01 Nov 2014
Online Publication Date:
07 Nov 2014
Article Category:
Research Article
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Several scientific papers suggest that microbial transglutaminase (mTG) is capable of reducing the salt content of cured and/or heat-treated meat products (ham, frankfurters, meat ball). These scientific results are not widely known in Hungary, and as a result of this, only little experience was gathered in our meat industry. According to this lack of knowledge, our aim was to lower the curing salt to a still microbiological safe level using mTG by frankfurters, one of the most well-known heat treated meat products in Hungary. The observed technofunctional properties suggest to use mTG enzyme preparation at 0.5% concentration. This enzyme dosage can reduce the average 1.8% salt content to 1.6% and it also may contribute to extended shelf life of popular frankfurters. Our sensorial analysis revealed that the panellists have not found a loss in quality between 1.4% and 1.6% salt.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
Keywords:
low-salt; frankfurters; microbial transglutaminase; sensory analysis

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