EFFECT OF THE INTERACTION BETWEEN CARRAGEENAN, GELLAN GUM AND FLAXSEED GUM ON QUALITY ATTRIBUTES OF STARCH-FREE EMULSION-TYPE SAUSAGE

Abstract

ABSTRACT

A mixture design approach was used to evaluate interactions between carrageenan, gellan gum and flaxseed gum and their effect on total expressible fluid, texture and color of starch-free emulsion type sausage. Increase in the content of carrageenan in the mixture lead to higher total expressible fluid, lower cohesiveness and springiness. Gellan gum had a notable effect in reducing total expressible fluid and improving sausage texture, producing better emulsion stability, increasing viscosity and springiness of the product. Flaxseed gum enhanced emulsion stability and hardness and springiness. All the three gums can improve redness of sausage. Interaction between carrageenan, gellan gum and flaxseed gum improved water-holding capacity, texture and color of the sausage. The optimal values of carrageenan, gellan gum and flaxseed gum in the mixture were 11–27%, 67–82%, 0–12%, respectively.

PRACTICAL APPLICATIONS

Starch and nonmeat protein are very important extenders in emulsion-type sausage production. To prevent water and fat loss during cooking processes is very critical for the quality attributes of emulsion-type sausage without starch and nonmeat protein. Results of this study can be applied to this kind of sausage to prevent water and fat loss. By applying the optimal condition, we can obtain the sausages with good water- and fat-holding capacity and desirable texture.