Effects of Hydrocolloids on Water Migration and Texture of Cantonese Sausage
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Abstract:
Effects of different hydrocolloids (carrageenan, konjac gum, guar gum and their combination) on water migration during processing, texture and sensory evaluation of Cantonese Sausage were investigated in this work. Results showed that the water content of Cantonese sausage increased slightly after addition hydrocolloids or their combination (especially for guar gum (19.94%), increased by 4.02%). In the middle of the drying process, hydrocolloids could induce reduction of drying rate. In general, hydrocolloids had no significant effect on the water loss during the process of Cantonese sausage. Addition of hydrocolloids except D3 could improve the sensory quality of Cantonese sausage, especially combination of carrageenan and konjac gum (87.5). Hydrocolloids or their combination (except D3) in an appropriate content could improve the textural properties, especially combination of hydrocolloids. The rehydration rate of Cantonese sausage increased after addition of hydrocolloids, especially guar gum and their combination with the rehydration rate of 3.79%. The combination of hydrocolloids could improve the sensory quality, textural properties and rehydration rate of Cantonese sausage. The influence of hydrocolloids on quality of Cantonese sausage is dependent on their type and combination.
