Abstract:

Emulsion-type sausages were prepared by the use of different amounts of flaxseed gum. Cooking loss, water loss and the change in hardness of the products obtained during storage were measured. Added flaxseed gum could result in a lower cooking loss and slow down the change in hardness of emulsion-type sausages during storage; however, no obvious change in water loss was observed. The edible quality of emulsion-type sausages was significantly improved after adding 1 or 2 g/kg flaxseed gum; in contrast, added flaxseed gum at 3 g/kg exhibited a negative effect on their edible quality. Therefore, an appropriate amount of added flaxseed gum can enhance water- and oil-holding capacity, improve edible quality and attenuate the speed of starch aging. Amount of 1 g/kg was found optimum.

Key words: flaxseed gum, emulsion-type sausage, water- and oil-holding capacity, starch aging