@article{YANG2025, 
author = {Yanping YANG and Jiangping CHEN and Zhiqiang HU and Xiandong YANG and Hangyu BU and Wenguo ZHOU},
title = {Physicochemical Properties of Highly Gelling Curdlan and Its Effects on Pork Sausage Quality},
year = {2025},
journal = {Meat Research},
volume = {39},
number = {6},
pages = {15-21},
keywords = {highly gelling, curdlan, physicochemical properties, pork sausage, quality, high-temperature sterilization},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20241031-291},
doi = {10.7506/rlyj1001-8123-20241031-291},
abstract = {In this study, the physicochemical properties of highly gelling (H-G), moderately gelling (M-G), and lowly gelling (L-G) curdlan were comparatively analyzed as well as their effects on the quality of pork sausage. The results showed that H-G curdlan had the best gelling properties, with the highest gel strength (708.95 g·cm), hardness (5310.32 N), chewiness (3197.84 N·mm), and water-holding capacity (96.24%); its freeze-thaw stability (the loss rate after three freeze-thaw cycles was 43.96%) and high temperature stability (the gel dehydration rate was 7.75% after 2 h of incubation) were good and it had the best emulsion stability (which remained at 100% over 72 h of standing). Addition of H-G curdlan was the most effective in improving sausage texture and inhibiting texture deterioration after high-temperature sterilization. Compared with the blank group, addition of H-G curdlan significantly improved the water retention rate, freeze-thaw stability, and roasting resistance of pork sausage (P < 0.05), and significantly reduced the oil loss rate and cooking loss rate (P < 0.05).}
}