Effects of к-carrageenan, Xanthan, Sodium Alginate, Guargum and Transglutaminase on Yield and Hardness of Chicken Sausage

Abstract

Abstract: Effect of transglutaminase (TGase) and four hydrocolloids (к-carrageenan, xanthan ,sodium alginate and guargum) on hardness and yield of chicken sausage with two factors factorial experiment design was studied in this paper. Results showed that yield of chicken sausage was increased significantly by those hydrocolloids (p<0.01), while TGase could not increase the yield and had no interacting effects with hydrocolloids(p>0.05). The hardness of chicken sausage was significantly increased by TGase(p<0.05).к-carrageenan had no significant influence on hardness of TGase treated chicken sausage. On the contrary, hardness were decreased by xanthan ,sodium alginate and guargum levels, respectively(p<0.01).

Key words: к-carrageenan, xanthan, sodium alginate, guargum, transglutaminase, chicken sausage, hardness, yield

FENG Mei-Qin, SUN Jian, XU Xing-Lian. Effects of к-carrageenan, Xanthan, Sodium Alginate, Guargum and Transglutaminase on Yield and Hardness of Chicken Sausage[J]. FOOD SCIENCE, 2007, 28(10): 118-121.

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Effects of к-carrageenan, Xanthan, Sodium Alginate, Guargum and Transglutaminase on Yield and Hardness of Chicken Sausage

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