This study examined the effects of a combination of potato starch (PS) and transglutaminase (TGase) on the physicochemical and textural properties of emulsified sausages (ES). The experiment design was 2 (no TGase vs TGase 1%)? (PS levels, 0, 0.5, 1.0, 1.5%) factorial design. The pH of ESs with 1% TGase was higher than those without TGase (P<0.05). The addition of TGase decreased the yellowness and expressible moisture (EM, %) (P<0.05). The cooking losses (CL, %) were reduced with the addition of TGase in combination with PS (P<0.05). The addition of TGase increased the textural hardness and springiness (P<0.05). In addition, ESs with TGase had better water holding capacity than those without TGase. The pH and color values of ESs with PS were similar (P>0.05). EM and CL of ES with 1.5% PS was the lowest among other treatments (P<0.05). On the other hand, no differences in textural properties of ES were observed with the addition of PS, regardless of the level added (P>0.05). In conclusion, ESs with PS showed better water holding capacity and CL than those without PS, when TGase was incorporated into the sausage mixture.

Keywords: potato starch, transglutaminase, physicochemical properties, textural properties, emulsified sausage