Interactions of Flaxseed Gum, Soy Protein Isolate and Casein in Pork Sausages

Abstract

Abstract: This study aimed to investigate the interactions among flaxseed gum (FG), soy protein isolate (SPI) and casein in pork sausages. Factorial design was applied to study the effects of different levels of added FG, SPI and casein on the water retention and oil retention of pork sausages. Our results indicated that FG addition had highly significant effect on the water retention of sausages after drying for 20 min at 60 ℃ (P＜0.01), but showed no significant effect on water retention after drying for 40 min at 60 ℃ (P＞0.05). Casein addition also affected the water retention of sausages after drying for 20 or 40 min at 60 ℃ (P＜0.01). Casein had the most significant effect on the water retention of sausages, followed by FG; the effect of SPI was the weakest. FG addition had significant effect on the oil retention of sausages after immersion in diethyl ether for 20, 40 or 60 min (P＜0.05), and similar results were observed when SPI or casein was added. SPI addition showed highly significant influence on the oil retention of sausage after immersion in diethyl ether for 60 min (P＜0.01) and there was a significant interaction between FG and SPI on the water retention of sausages after drying for 60 min at 60 ℃ (P＜0.05). SPI was superior to casein in terms of oil retention.

Key words: pork sausage, flaxseed gum, soy protein isolate, casein, water holding capacity

CLC Number:

TS251.6

References

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