Construction of Response Model for Predicting Effect of Three Polysaccharides on Texture Profile of Emulsified Sausage

Z.F. Wang; T.Y. Wang

Construction of Response Model for Predicting Effect of Three Polysaccharides on Texture Profile of Emulsified Sausage

In: 63rd International Congress of Meat Science and Technology

Authors:

Z.F. Wang

Z.F. Wang Department of Biological and Environmental Engineering, Hefei University, Hefei, China P.R.; wangzhf@126.com

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T.Y. Wang

T.Y. Wang Department of Biological and Environmental Engineering, Hefei University, Hefei, China P.R.; wangzhf@126.com

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Type:: Chapter

Pages:: 547–549

DOI:: https://doi.org/10.3920/9789086868605_243

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Texture is one of the most important characteristics of emulsified sausage. Three kinds of polysaccharides were used in emulsified sausage made from pork and uncooked salted egg white to improve texture properties; these polysaccharides include mix starch (MS) of sweet potato starch and glutinous rice flour, konjac flour (KF), and k-carrageenan (CG). Using Box- Behnken design and ANOVA, four response models were constructed to separately predict firmness, adhesiveness, elasticity, and water holding capacity (WHC). These models can predict well effects of MS (6-8%), CG (0.4-0.6%), and KF (0.8-1.2) on four texture properties and can also be used to design formulas for different types of sausage with different firmness, adhesiveness and elasticity. To obtain maximal firmness, elasticity and WHC, and minimal adhesiveness of emulsified sausage, optimal composition should be 7.43% MS, 0.54% CG, and 20% KF.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Construction of Response Model for Predicting Effect of Three Polysaccharides on Texture Profile of Emulsified Sausage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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