Abstract: This study aimed to investigate the interaction effects of flaxseed gum (FG), carrageenan and xanthan gum (XG) on pork meat sausages. A factorial design was applied to analyze the effects of different amounts of added FG, carrageenan and XG on the water-holding capacity and oil-holding capacity of pork meat sausages. The results indicated that the presence of FG could significantly increase the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20, 40, 60 min or 80 min (P＜0.01). Carrageenan had no significant effect on the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20 min or 40 min. A significant interaction effect between FG and XG was observed on the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20 min or 40 min. Three types of gums could be ranked in decreasing order of their effect on the water-holding capacity of pork meat sausages as FG ＞ XG ＞ carrageenan. The oil-holding capacity of pork sausages immersed in ethanol diethyl ether for 40 min and 60 min was influenced significantly by FG (P ＜0.05) but not significantly influenced by XG or carrageenan. FG had the highest effect on the oil-holding capacity of pork sausages, followed by XG; the effect of carrageenan was the weakest.

Key words: pork sausage, flaxseed gum, carrageenan, xanthan gum, water-holding capacity, oil-holding capacity