Application Of Hydrocolloids In Low-fat Emulsion-type Sausage

Although it was not a long time enemas products into China, it has been an important category of meat products. As people's living standard rise ceaselessly, the diet also change quietly, low-fat meat products have became the main development direction. However, due to fat decreasing, it has a bad influence on flavor, taste and the acceptability of products. In this thesis, the effect of hydrocolloids as fat substitutes on qualities of low-fat emulsion-type sausage was studied, and aim to optimize low-fat emulsion-type sausage with the same sensory quality compared to fatty controll on the basis of optimization of hydrocolloids. It was also discussed that the effect of hydrocolloids on meat protein thermal gel for providing theory and method of instruction for low fat meat development. And it is of far-reaching significance and has a broad development prospect for functional, health products.Plakett-Burman(PB) design was applied to screening eight hydrocolloids commonly added in food process for the purpose of improving the gel qualities of emulsion-type sausage. The eight hydrocolloids were carrageenan, konjac gum, xanthan gum, guar gum, tamarind gum, gellan gum, gelatine and alginate sodium. The gel qualities of hydrocolloids screened out were verified. Carrageenan, xanthan gum and gellan gum were screened out and confirmed that they could all enhance the gel intensity, textural properties and water holding capacity of emulsion-type sausage obviously.Adding carrageenan, xanthan and gellan gum respectively to make low-fat emulsion-type sausage with fatty(20%) and fat-reduced(8.6%) emulsion-type sausage as positive and negative control, the effect of concentration of hydrocolloid on the gel qualities of low-fat emulsion-type sausage was studed. The optimal concentration was: carrageenan 0.50%, gellan gum 0.30%, xanthan gum 0.30%, respectively. It was found that compared to fatty controll, the three hydrocolloids could reduce fat dosage and 40% calories, and the textural properties, gel intensity and water-holding capacity of low-fat emulsion-type sausage similar to fatty controll. Specially, the low-fat emulsion-type sausage with adding carrageenan had better sensory quality.Based on carrageenan, konjac gum and locust bean gum as synergistic agent were studied for composition of hydrocolloids, aim to improve the defects and deficiencies of low-fat emulsion-type sausage with only adding carrageenan. The results showed that composition of hydrocolloids could improve water-holding capacity; composite with konjac gum could increase cohesiveness and the optimal formulation was: 0.60% composition of hydrocolloids, 0.10% KCl, CG/LBG=24:1; composite with locust bean gum would decrease hardness and chewiness which made a bad sensory quality, so reducing the concentration of konjac gum is the better ways; consider to costs and sensory quality, the optimal formulation of composition of carrageenan, konjac gum and locust bean gum was: 0.60% composition of hydrocolloids, 0.10% KCl, CG/KG/LBG=14:9:1.Finally, with the salt-dissolving system simulation of emulsion-type sausage, meat protein was extracted from fresh raw meat, the influence of adding single hydrocolloid and composition of hydrocolloids to meat protein on the gel qualities was studied. The results showed that both single hydrocolloid and composition of hydrocolloids could improve the textural properties, gel intensity and water-holding capacity, also increased the dynamic rheological properties of meat protein hot-induced gel. The mechanism of hydrocolloid improving the quality of meat product was discussed preliminarily.