Effects of Flaxseed Gum, Xanthan Gum and Soy Protein Isolate on Productivity and Textural Properties of Pork Sausages

Abstract

Abstract: A three-factor central composite rotatable design was adopted for studying the combined effects of flaxseed gum (FG), xanthan gum and soy protein isolate (SPI) on the productivity and textural properties of pork sausages. It was found that addition of FG, xanthan gum or SPI significantly increased the productivity of pork sausages (P＜0.01) in a concentration-dependent fashion. FG and SPI had significant interactive effects on the productivity and adhesiveness of pork sausages (P＜0.05). Hardness was significantly increased with increasing SPI addition (P＜0.05), while increasing addition of xanthan gum or SPI caused in a gradual decrease in springiness, and there was a significant interaction between both additives (P＜0.05). Cohesiveness showed a highly significant decreasing trend (P＜0.01) with increasing FG addition but revealed a gradual increase with increasing addition of xanthan gum or SPI; meanwhile, a significant interaction was observed between xanthan gum and SPI (P＜0.05). Chewiness was not significantly affected by FG, xanthan gum or SPI.

Key words: pork sausage, flaxseed gum, xanthan gum, soy protein isolate, productivity, textural properties

CLC Number:

TS251.6

References

[1] Shand, P. J. . Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley[J]. Journal of Food Science, 2000,65 :101–107
[2] Walling ford L. W., Labuza T.P..Evalution of the Water Binding Properties of Food Hydrocolloids by Physical/Chemical Methods and in a Low Fat Meat Emusion[J]. Journal of Food Science,1983,48(1):1-5
[3] Declean, J. T.; Eoin, M. D.; Buckley, D. J.. Eating quality of low-fat beef burgers containing fat-replacing functional blends[J]. Journal of the Science of Food and Agriculture, 1999,79(4):507-516.
[4] Z.Pietrasik. Binding and textural properties of beef gels processed with k-carrageenan,egg albumin and microbial transglutaminase[J]. Meat Science, 2003, (63): 317-324
[5] DeFreitas, Z., Sebranek, J. G., Olson, D. G., & Carr, J. M. .Carrageenan effects on salt-soluble meat proteins in model systems[J].Journal of Food Science, 1997, 62(3): 539–543
[6] Hughes, E., Cofrades, S., & Troy, D. J.. Effects of fat level, oatfiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat[J]. Meat Science, 1997,45(3) : 273–281
[7]陈海华,许时婴,王璋.亚麻籽胶与肉蛋白相互作用的研究.食品与发酵工业, 2004,30(79): 62-66
[8] Foegeding E.A.,Ramsey S.R.J. Rheological and water-holding properties of gelled meat batters containing iota carrageenan,kappa carrageenan or xanthan gum[J].Journal of Food Science,1987, 52:549-553
[9] Defreitas Z., Sebranek J.G.,et al.Carrageenan effects on thermal stability of meat proteins[J]. Journal of Food Science,1997,62(3):544-547
[10]许时婴,李博,王璋.复配胶在低脂肉糜制品中的作用机理.无锡轻工大学报,1996,15(2): 102-107
[11] Schut J.,Brouwer F,Proc.17th European Meeting of Meat Research Worers. Bristol (U.K.),1971
[12] 李博等.亲水胶体类脂肪代用品在低脂肉糜制品中的应用.食品与发酵工业,1995(6):1-7
[13] Z. Pietrasik ,A. Jarmoluk ,P.J. Shand .Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase[J]. Food Science and Technology ,2007, 40 : 915–920
[14] 冯屏,徐玉佩.功能性大豆蛋白及其应用.中国油脂,2001,26(6):70-74
[15] Su, Y. K., Bowers, J. A., & Zayas, J. F. . Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins[J]. Journal of Food Science, 2000,6(5):123–128
[16] Ensor, S.A., Mandigo, R.W., Calkin, C.R., Quint, L.N.. Comparative evaluation of whey protein concentrate, soy protein isolateand calcium reduced non-fat dry milk as binders in emulsion-type sausage[J]. Journal of Food Science,1987,52:1155-1158
[17] Hasret Ulu. Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs[J]. Food Chemistry, 2006,95 :600–605
[18] Rongrong, L., Carpenter, J. A., & Cheney, R. (). Sensory and instrumental properties of smoked sausage made with technically separeted poultry (MSP) meat and wheat protein[J]. Journal of Food Science, 1998,63:923–929
[19] Barbut, S., & Mittal, G. S.. E.ects of three cellulose gums on the texture pro?le and sensory properties of low fat frankfurters[J].International Journal of Food Science and Technology, 1996 , 31:241-247
[20] Bloukas, J. G., Paneras, E. D., & Papadima, S. . E.ect of carrageenan on processing and quality characteristics of low-fat frankfurters[J]. Journal of Muscle Foods, 1997,8:63-83
[21] Egbert, W. R.; Huffman, D. L.; Chen, C.; Dylewski, D. P. Development of low-fat ground beef[J]. Food Technology, 1991,45(6): 66-68