The effect of carrageenans on the texture of low-fat breakfast sausages
2003
Cierach, M. | Szacilo, K. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Meat Technology and Chemistry)
The aim of the studies was to determine the effect of various types of carrageenans on the texture parameters of low-fat breakfast sausages. Model pork-beef sausages constituted the experimental material. The following parameters of their texture were determined by means of a texture analyzer TA-XT2i: hardness I [N], hardness II [N], adhesion, cohesion, elasticity, gumminess, chewiness. Fat replacement with water and carrageenan resulted in an increase in hardness, elasticity and gumminess, compared with the control samples. Carrageenan G-WG (fraction kappa 1) as well Carrageenan kappa II (A-MR and H-KMR) had the best effect on the texture of low-fat breakfast sausages. Reduce fat content to 25 percent and 15 percent with water and carrageenan significantly increase quality of low-fat breakfast sausages
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