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Effect of Carrageenan/Xanthan Ratio and Level of Potassium Added on Gel Qualities of Emulsion-type Sausage

QIAN Yi-ling, ZHAO Mou-ming, ZHAO Qiang-zhong (College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640, China)  
Both Compound hydrocolloids as fat substitutes and potassium as sodium complementarity can improve the quallity of low-fat and low-salt meat products.The objective of this work was to evaluate the effect of carrageenan and xanthan on the gel qualities of low-fat low-salt emulsion-type sausage at different levels of potassium addition.The result showed that high carrageenan ratio improvee the gel intensity and hardness.The springiness of sausage was due to the xanthan ratio.Addition of 0.6% of potassium chloride had a profitable effect on hardness,springiness and cooking loss,but disruptive effect on sausage coulor.The univariate result indicated that there is interaction between carrageenan/xanthan ratio and level of potassium added.So they can cooperate with eath other to improve the gel qualities of low-fat low-salt emulsion-type sausage.
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