재구성 햄 제조 시 Transglutaminase 첨가에 의한 텀블링 시간의 단축과 전단력 증진 효과

The objective of this study was to reduce the tumbling time with improved binding capacity for the manufacture of restructured hams(RHs) using a transglutaminase(TGase). The RHs had 73.9~75.7% moisture, 3.63~4.18% fat, 16.6~20.6% protein with pH values of 5.95~6.10 and water activity of 0.95~0.96. No differences in hunter color values or functional properties were observed with the addition of 0.3% TGase or increased tumbling time. However, RHs without TGase had lower(p