"transgluta" - 1 õppematerjal

Liha töötlemine

saccharides and between polysaccharides 2004), bologna sausages (Nowak et al. 2007), and salts or nonmeat proteins were often and mortadella sausages (10% fat) (Garcia studied: iota-carrageenan, xanthan, and guar et al. 2006). gum (Solheim and Ellekjær 1993), potato starch, locust bean gum, and kappa- Process carrageenan (García-García and Totosaus 2008), blood plasma, microbial transgluta- Three steps are required to manufacture minase, and kappa-carrageenan (Jarmoluk finely comminuted meat products: lean frag- and Pietrasik 2003). mentation, protein solubilization, and struc- More recently, several studies were dedi- turation. The order of these steps depends on cated to the use of dietary fibers from differ- the emulsion type (cold or hot) and the ent sources (Cofrades et al. 2008)