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| Effects of κ-Carrageenan and Its Combination with Flaxseed Gum on the Quality of Molded Ham |
| FU Li, ZHUANG Junhui, GAO Xueqin, HAO Xiuzhen |
| School of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China |
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Abstract In this study, the effects of different amounts of κ-carrageenan (0.1%, 0.2%, 0.3%, 0.4% and 0.5%) on the quality of molded ham were examined by evaluating its water-holding properties (high-pressure water loss and cooking loss), texture properties (hardness, cohesiveness, springiness, chewiness and gumminess), color, and sensory attributes. The proper concentration of κ-carrageenan was selected to further investigate the effects of its combinations with flaxseed gum (1:1, 1:2, 2:1 and 2:0.6, m/m) on the quality of molded ham in order to determine the optimal mixing ratio between them. Results showed that molded ham with 0.3% κ-carrageenan had significantly better water-holding properties, texture characteristics, color and sensory quality than that without κ-carrageenan (P < 0.05). Adding a 2:1 mixture of κ-carrageenan and flaxseed gum could improve the quality of molded ham, especially in terms of its microstructure.
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2021, Vol. 35 
