Water Retention of Non-water-soluble Gracilaria lemaneiformis Polysaccharides in Pork Sausage
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Abstract:
The study is mainly to investigate the effect of water holding capacity on Gracilaria Lemaneiformis powder which had been removed acidic polysaccharides in pork sausages. The influences of G. Lemaneiformis powder and phosphate on water holding capacity, texture characteristics and microscopic structure of pork sausages were compared. The results showed that water holding capacity of composite phosphate (CPP) was the best in all kinds of phosphate with addition amount of 0.5%. .Cooking loss rate and centrifugal dehydration rate of G. Lemaneiformis powder group decreased by 95.27%,71.62%, 37.20% and 32.50%, respectively lower than those of CPP group (p<0.05). With the increase of G. Lemaneiformis powder, water holding capacity was enhanced, and elasticity, hardness, cohesiveness, chewiness and recoverability of pork sausages were also improved. Texture characteristics of G. Lemaneiformis group were better than CPP group when additive amount was 3.5~4%. SEM (200 times) showed the structure of G. Lemaneiformis powder group was denser and more homogeneous than other groups. Therefore, with adding 3.5~4% of G. Lemaneiformis powder, the quality characteristics of sausages could be improved.
