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Processing Technology | Publishing Language: Chinese | Open Access

Effect of Addition of Different Amounts of Flaxseed Gum on the Quality of Starch-Meat Sausage

Honglei ZHAO , Jingxin XU, Baohua KONG, Xiufang XIA, Ying XIN, Qian LIU ( )
College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Abstract

The effects of adding different amounts of flaxseed gum (0%, 0.05%, 0.10%, 0.15% and 0.20%) on the degree of starch gelatinization (DSG) and quality of starch-meat sausage were investigated. The results showed that the DSG, water content, redness value and elasticity of sausages first increased and then decreased with increasing addition of flaxseed gum, reaching their maximum values at an addition level of 0.10% (P < 0.05). In addition, the sausage with 0.10% flaxseed gum had the lowest cooking loss and the highest acceptability score (P < 0.05). Therefore, addition of 0.10% flaxseed gum can improve the quality of sausages.

Keywords

starch-meat sausagesflaxseed gumquality characteristicsdegree of starch gelatinization
CLC number: TS251.1 Document code: A Article ID: 1001-8123(2022)03-0014-06

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Meat Research
Volume 36 Issue 3,
March 2022
Pages 14-19
DOI: 10.7506/rlyj1001-8123-20210924-215

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Cite this article:
ZHAO H, XU J, KONG B, et al. Effect of Addition of Different Amounts of Flaxseed Gum on the Quality of Starch-Meat Sausage. Meat Research, 2022, 36(3): 14-19. https://doi.org/10.7506/rlyj1001-8123-20210924-215

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Received: 24 September 2021
Published: 31 March 2022
© China Meat Research Center 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).