Abstract
This study compares the effects of combinations of microbial transglutaminase (TGase) and various non-meat ingredients (caseinate, KCl and wheat fibre) used as salt replacers, with the effects of NaCl on the physicochemical properties (cooking loss, emulsion stability, texture and colour) of frankfurters with added walnuts. The combination of TGase with caseinate, KCl or fibre led to harder, springier and chewier ( P < 0.05) frankfurters with better water- and fat-binding properties (emulsion stability and cooking loss) ( P < 0.05) than those made with TGase only. Ranking of ingredient efficiency in combination with TGase showed that caseinate > KCl > fibre. Frankfurters with caseinate presented the highest lightness and the lowest redness values. Frankfurter with NaCl had a harder, springier and chewier gel/emulsion network with lower cooking loss than those NaCl free.
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