Pretreatment of Curdlan and Its Effect on the Quality of Low Fat Beef Sausage

• Published in: Shipin gongye ke-ji Vol. 43; no. 13; pp. 111 - 117
• Main Authors: Daochun CHEN, Zhijuan LU, Ziyuan QI
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.07.2022
• Subjects: alkali-neutralization; curdlan; high speed cutting; low fat beef sausage; pretreatment; texture properties; water-holding capacity
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2021120253

In order to study the influence of different pretreatment methods on viscosity and gel strength of curdlan, investigate the effects of pretreated curdlan on water-holding capacity and texture properties of low fat beef sausage, the influence of high speed cutting and alkali-neutralization on viscosity and gel strength of curdlan was studied. Furthermore, in the preparation of the low fat beef sausage, curdlan pretreated by high speed cutting and alkali-neutralization was added at 0.1%, 0.3%, 0.5% and 0.7%. The effects were investigated by measuring cooking loss, water-holding capacity, textural properties and sensory score. The results showed that pretreatments of high speed cutting and alkali-neutralization enhanced viscosity and gel strength of curdlan significantly (P<0.05). Moreover, curdlan pretreated by alkali-neutralization showed higher viscosity and gel strength. Pretreatments of high speed cutting and alkali dissolving were optimal within 5 and 15 min respectively. Cooking loss of low fat beef sausa