Abstract：The compound of carrageenan and konjac gum was studied in this paper. When carrageenan and konjac gum was 1∶1, and the total amount was 0.6%, added into sausage products, the texture of the products was better obviously. It was worthy of promotion and application.
扶庆权；师文添. 卡拉胶和魔芋胶的复配及其在香肠类产品中的应用[J]. 肉类研究, 2008, 22(10): 28-30.
FU Qingquan;SHI Wentian. The Compound of Carrageenan and Konjac Gum and Its Application in the Pasteurized Sausage. Meat Research, 2008, 22(10): 28-30.
2008, Vol. 22 
