Effects Of Hydrocolloids On The Qualities Of Cantonese Sausage

The texture of “two eight sausage” of Cantonese sausage is rough.For this technical problem,hydrocolloids were added in Cantonese sausage to improve their textural qualities due to interaction between meat protein and hydrocolloids.The water loss of Cantonese sausage during drying processing might be affected by hydrocolloids due to water holding capacity of hydrocolloids.Effects of hydrocolloids on the water migration of Cantonese sausage during processing were also investigated in this work.Hydrophilic colloids equal to 3‰ of raw meat weight were added into the sausage,and the type and proportion of hydrophilic colloids were D1:Carrageenan;D2:Konjac Gum;D3:Guar Gum;D4:Carrageenan: Konjac Gum = 2:3;D5:Guar Gum: Konjac Gum = 2:3;D6: Guar Gum: Carrageenan = 1:1,and compared with the reference samples.The main research results were as follows:The water content of Cantonese sausage increased slightly after addition hydrocolloids or their combination(especially for guar gum).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.The rehydration rate of Cantonese sausage increased after addition of hydrocolloids,.There was no significant difference in water activities of Cantonese sausage after addition of hydrocolloids or their combination.Addition of hydrocolloids except D3 could improve the sensory quality of Cantonese sausage,especially combination of carrageenan and konjac gum.Hydrocolloids or their combination(except D3)in an appropriate content could improve the textural properties,especially combination of hydrocolloids.There was no significant difference in color and luster,brightness value L*,red and green degree value a*,yellow and blue degree value b*,and total aberrations of the Cantonese sausages after addition of hydrocolloids or their combination.The quality indices such as content of protein,fat,total sugar,salt,acid value,peroxide value,nitrite,total bacterial colony and coliform of the Cantonese sausages had no significant difference after addition of hydrocolloids or their combination.The main problems in the production of cantonese sausage were: quality varies,excessive peroxide value and excessive nitrite.The quality control of cantonese sausage production can be achieved through standardized production management.The quality and dosage of hydrophilic colloid and its influence on the flavor of sausage should be considered when adding hydrophilic colloid to the cantonese sausage.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.