Effect of Gellan Gum and Sodium Alginate on Modification of Low-fat Pork Gel

Abstract

Abstract: Gellan gum(GG) and sodium alginate(SA) can improve the quality of low-fat meat products as fat substitutes. Effects of GG and SA on cooking loss (CL), water holding capacity (WHC) and hardness of low-fat meat products were investigated in this paper. The results of single factor showed that GG above 0.25% can reduce CL of gel, WHC and hardness significantly (p<0.05), SA above 0.5% can reduce CL and hardness and enhance WHC of gel significantly(p<0.05). In compound experiment, the effect of SA on reduction of CL of gel and augment of WHC are higher than GG and low concentration GG (0.25%) associated with SA decrease CL of gel and control hardness of gel.

Key words: gellan gum, sodium alginate, cooking loss, water-holding capacity, hardness

ZHANG Hui-Min, CHEN Cong-Gui, NIE Xing-Long. Effect of Gellan Gum and Sodium Alginate on Modification of Low-fat Pork Gel[J]. FOOD SCIENCE, 2007, 28(10): 80-83.

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Effect of Gellan Gum and Sodium Alginate on Modification of Low-fat Pork Gel

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