THE EFFECT OF CARRAGEENANS ON THE TEXTURE OF LOW-FAT BREAKFAST SAUSAGES.
 
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Pol. J. Food Nutr. Sci. 2003;53(4):51–54
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ABSTRACT
The aim of the studies was to determine the effect of various types of carrageenans on the texture parameters of low-fat breakfast sausages. Model pork-beef sausages constituted the experimental material. The following parameters of their texture were determined by means of a texture analyzer TA-XT2i: hardness I [N], hardness II [N], adhesion, cohesion, elasticity, gumminess, chewiness. Fat replacement with water and carrageenan resulted in an increase in hardness, elasticity and gumminess, compared with the control samples. Carrageenan G-WG (fraction kappa 1) as well Carrageenan kappa II (A-MR and H-KMR) had the best effect on the texture of low-fat breakfast sausages. Reduce fat content to 25% and 15% with water and carrageenan significantly increase quality of low-fat breakfast sausages.
ISSN:1230-0322