Combined effects of Laminaria japonica and transglutaminase on physicochemical and sensory characteristics of semi-dried chicken sausages.

The effects of Laminaria japonica, Transglutaminase (TGase) and their combinations were investigated based on the physicochemical properties, textural properties, and sensory characteristics of semi-dried chicken sausages. The moisture content, ash content, and water activity of the semi-dried chicken sausage containing a combination of Laminaria japonica and TGase were higher than the control (P < 0.05). The semi-dried chicken sausage with 1.0% Laminaria japonica and 1.0% TGase (T3) had less cooking loss compared to the control and other treatments (P < 0.05). The protein content and fat content, pH of batters and sausages, springiness, and cohesiveness of the semi-dried chicken sausages were not significantly different between the control and treatments with a combination of Laminaria japonica and TGase (P > 0.05). Among the sensory traits, color score was highest in the control and in the treatment with 2.0% TGase (T5) (P < 0.05). The flavor score was highest in the control, while the treatments with 1.0% Laminaria japonica combined with 1.0% TGase (T3) had the highest tenderness and juiciness scores (P < 0.05). The results of this study show that the combination of Laminaria japonica and TGase successfully improved textural properties and sensory characteristics of the semi-dried chicken sausages, and the combination of 1.0% Laminaria japonica and 1.0% TGase improved quality of the semi-dried chicken sausages the most.