Abstract:

The gel strength of curdlan gum was measured using a texture analyzer and its effect on the texture of westernstyle
ham was investigated. The result showed that the gel strength of curdlan gum increased gradually with an increase in
its concentration and heating temperature, and that it had thermal irreversibility. After heating at temperature higher than 80 ℃
and then cooling, the gel was formed, and reheating did not destroy the gel structure. The appropriate concentration of NaCl,
phosphate and pH could improve the gel strength. Adding soy protein could reduce the gel strength but sucrose and starch
had little effect on the gel strength of curdlan. With an increase in curdlan content, the texture of western-style mutton ham
was improved gradually.

Key words: curdlan, texture, gel strength, western-style mutton ham