Influence of carrageenan addition on turkey meat sausages properties

被引：165

作者：

Ayadi, M. A. ^{[1
]}

Kechaou, A. ^{[1
]}

Makni, I. ^{[2
]}

Attia, H. ^{[1
]}

机构：

[1] Natl Engn Sch Sfax ENIS, Food Anal Lab, Sfax 3038, Tunisia

[2] Chahia Co, Sfax, Tunisia

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 93卷 / 03期

关键词：

Mechanically separated turkey meat; Sausages; Carrageenan; Meat emulsion and gelling properties; QUALITY CHARACTERISTICS; KAPPA-CARRAGEENAN; FAT; SALT; PROTEINS; WATER;

D O I：

10.1016/j.jfoodeng.2009.01.033

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Influence of carrageenan addition on the properties Of turkey meat sausages was studied. The results obtained show that carrageenan Causes a decrease in emulsion stability, and an increase in water holding capacity, hardness and cohesiveness of the formulated sausage samples. Carrageenan addition at low levels (0.2% and 0.5%) increases gel elasticity. However, a higher carrageenan concentration causes a reduction in sausages elasticity. Microstructure observation shows that increasing carrageenan levels in sausage formulation leads to a progressive appearance of an additional carrageenan gel network. Sensorial analysis shows that carrageenan presence has no significant effect on sausages taste. However, it improves sausage appearance and texture. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：278 / 283

页数：6

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