THE EFFECT OF CARRAGEENANS ON THE TEXTURE OF LOW-FAT BREAKFAST SAUSAGES.

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.