FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (5): 31-35.doi: 10.7506/spkx1002-6630-201305007

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Effect of Formulated Edible Gum on the Quality of Emulsified Sausages

LU Jia-ying,XIA Xiu-fang,KONG Bao-hua*,HAN Qi   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Received:2012-01-05 Revised:2013-01-20 Online:2013-03-15 Published:2013-04-16
  • Contact: Baohua Kong E-mail:kongbh@163.com

Abstract: The effect of formulated edible gum on the quality of emulsified sausages was investigated in this study. The amount ratios between two kinds of gum such as konjac gum, carrageenan gum and xanthan gum were 0:10, 3:7, 4:6, 5:5, 6:4, 7:3 and 10:0, respectively. The formulated edible gum (0.6%) was added to emulsified sausages to observe the effect of edible gum ratio on the quality of emulsified sausage by determining productivity, textural characteristics, color, and waterholding capacity. The results showed that the maximum productivity of emulsified sausages with the addition of edible gum was 183%, which was much higher than that of control group. A significant increase in hardness, springiness, water-holding capacity and redness (a*-value) was observed in emulsified sausage group with the addition of formulated edible gum, suggesting that formulated edible gum could significantly improve the quality of emulsified sausage. In addition, a synergic effect of pairwise combinations of konjac gum, carrageenan gum, and xanthan gum was observed. The optimal ratio between konjac and carrageenan, konjac and xanthan gum, or carrageenan and xanthan gum were 4:6, 3:7 and 7:3, respectively. Therefore, the formulated edible gum can improve the quality of emulsified sausages.

Key words: emulsified sausages, edible gum, quality

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