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after cooking, pressurized sausages showed protein gels obtained by pressure and con-
different texture attributes (less hard) than taining microbial transglutaminase had a
heat-treated sausages (Mor-Mur and Yuste more compact and homogeneous micro-
2003; Ruiz-Capillas et al. 2007). High- structure compared with controls that were
pressure treatment was combined with micro- pressurized but contained no MTGase
bial transglutaminase to enhance the binding (Trespalacios et al. 2007). Scanning electron
properties, textural parameters, microstruc- microscopy was useful to show structure dif-
ture, and color in low-fat and low-salt chicken ferences in low-fat sausages (Morin et al.
gels (Trespalacios et al. 2007). 2004; Cáceres et al. 2008).
Differential scanning calorimetry (DSC)
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