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| Effect of Different Methods of Flaxseed Gum Addition on Properties of Emulsion Sausages |
| WANG Xia，WANG Peng，SUN Jian，ZHOU Guang-hong |
| Key Laboratory of Meat Processing and Quality Control, Ministry of Education,
Nanjing Agricultral University, Nanjing 210095, China |
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Abstract This study was designed to analyze the effect of different methods of flaxseed gum addition and chopping time on water and oil penetration, water-holding capacity and texture of emulsion sausages. When flaxseed gum was added as an emulsion instead of a power at 0.2 g/100 g or 0.3 g/100 g, emulsion sausages showed significantly decreased water segregation rate （P 〈 0.05）. Moreover, emulsion sausages with added flaxseed gum emulsion revealed lower water and oil penetration with no significant difference （P〉0.05） and significantly lower hardness （P〈0.05） but no significant difference in elasticity （P〉0.05）. The texture stability of emulsion sausages with added flaxseed gum emulsion could be maintained better during storage at 4 ℃. The texture of emulsion sausages with 3 min chopping was more stable during storage. Better water- binding and oil-binding capacities were also found.
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2012, Vol. 26 
