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| Effects of Food Gums and Thawing Methods on the Quality of Quick-Frozen Sausages |
| QIAO Liang;ZHANG Kun-sheng;REN Yun-xia |
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Abstract In the present study, the effects of Artemisia sphaerocephala Krasch gum (ASKG) and carrageenan on the quality of quick-frozen sausages were examined. Besides, the advantages and disadvantages of different thawing methods were explored. Quick freezing caused an increase in the rate of water syneresis and a reduction in hardness and springiness. The unfavorable effect of quick freezing on sausages could be attenuated by addition of ASKG and carrageenan;when their doses were 0.5 g/kg and 8 g/kg, respectively, quick-frozen sausages were effectively prevented from increasing in therate of water syneresis and decreasing in springiness and hardness. Microwave heating was a feasible time-saving thawing method and could provide better maintenance of the sensory quality of quick-frozen sausages.
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2013, Vol. 27 
