Effect of Flaxseed Meal and Food Gums on Texture Characteristics of Pork Sausage
FAN Liyan1, CAO Qi1,2, GAO Pengfei1, ZHANG Yue1, DONG Tungalag1, SUN Wenxiu1,*
1.College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China;
2.The Inner Mongolia Autonomous Region Institute of Product Quality Inspection, Hohhot 010070, China
Abstract：With the aim of evaluating the feasibility of replacing common food gums used in pork sausage with flaxseed meal, the effect of adding different amounts of carrageenan, xanthan, konjacgum, and guargum on the texture of pork sausage was investigated in comparison with blank (without added flaxseed meal or food gums) and control (with 10% starch added) samples. Besides, the equivalent substitution of different levels of flaxseed meal for the food gums was comparatively analyzed. The results showed that texture properties of pork sausage with 0.30% carrageenan added were better than those of the samples with the addition of other gums, and improved elasticity and cohesiveness were obtained by adding 0.5% flaxseed meal compared with adding 0.30% carrageenan. Flaxseed meal was useful for equivalent substitution of food gums in pork sausage due to its ability to improve the texture of pork sausage.
