Effect of Algal Gel on Quality Characteristics of Smoked and Cooked Sausages
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Abstract:
Effects of sodium alginate(SA, 0~2%), K-carrageenan(KC, 0~1.5%) and agar(AG, 0~1.5%) on texture, color, water holding and fat holding of smoked and cooked sausages were evaluated. The three kinds of algal gels all improved the fat holding ratio of the products, reduced L*-value and water activity. AG had no significant influences on product yield, water holding ratio, texture, a*-value and b*-value (p>0.05). The maximum product yield was achieved with addition of 0.6% KCl, and the hardness, chewiness and fracturability displayed upward trends within the amount of 0~1.2% (p<0.05), but had no significant effect on springiness and cohesiveness (p>0.05). SA played a certain role to improve product yield. With the increase of adding amount, the product of TPA parameters declined (p<0.05), but each parameter had different drop degree. For the SA and KC, with the increase of adding amount, a* -value and b* -value was increased (p<0.05), and the proportion of immobilized water decreased while the bulk water increased (p<0.05). The opposite results were found for AG.
