FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (1): 22-26.

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Effect of Sorbitol on Water Holding Capacity and Texture of Fermented Sausages as Determined by NMR

Xiao-Lei YAN   

  • Received:2011-09-06 Revised:2012-11-16 Online:2013-01-15 Published:2013-01-07
  • Contact: Xiao-Lei YAN E-mail:yanxiaolei886@163.com

Abstract: Low-field NMR was used to study the distribution and changes of constitutional water, immobilized water and free water during the production of fermented sausages and the effect of sorbitol on the three types of water. The activity of the three kinds of water descended gradually during fermentation and drying. Addition of sorbitol reduced the activity of immobilized water and free water. The activity of constitutional water also declined in the presence of a high level of sorbitol (10%). Addition of 12% sorbitol shortened the drying time from 25.8 h to 8.8 h when final water activity was controlled to be 0.87. The TPA results showed that sorbitol effectively improved the quality and taste of fermented sausages.

Key words: nuclear magnetic resonance (NMR), fermented sausages, sorbitol, water holding capacity

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