|
|
|
| Effects of Plasma Powder and Sodium Alginate on Quality Properties of Pork Sausages |
| YU Xia;CHANG Rui-hong;LI Yan;CHEN Cong-gui |
| School of Biology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
|
|
|
|
Abstract ：In order to develop low-fat, low-salt and high-protein meat products, the effects of plasma powder addition, sodium
alginate addition, cooking temperature and cooking time on some quality properties (cooking loss, color parameters, hardness
and springiness) of pork sausages were investigated in this paper. The results showed that the cooking loss and L* of sausages
were decreased dramatically, and the hardness was improved significantly with increasing plasma protein addition (P＜0.05).
Higher sodium alginate addition improved significantly the water holding capacity, but significantly decreased the hardness and
springiness of sausages (P＜0.05), and had no significant effect on their color parameters (P＞0.05). The optimum processing
conditions for high quality sausages were adding 2% plasma powder and 0.2% sodium alginate and cooking at 85 ℃ for 20 min.
|
|
|
|
|
|
|
|
|
|
|
2011, Vol. 25 
