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| Effects of Molecular Mass of Sodium Alginate on Gel Properties of Low-Fat Emulsified Pork Sausage |
| WANG Wei1, WANG Yu1, CHEN Rixin1, LI Peijun1,2, CHEN Conggui1,2,* |
| 1.School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China; 2.Engineering Research Center of Bioprocess, Ministry of Education, Hefei University of Technology, Hefei 230009, China |
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Abstract The effect of adding 0%–0.75% (m/m) sodium alginate (SA) with three different molecular masses (2 660, 3 890 and 4 640 kDa) to low-fat (10%) emulsified pork sausage on its gel properties (water-binding capacity (WBC) and texture) was investigated, and its underlying mechanism was explored. The results showed that all three kinds of SA increased significantly the WBC in a molecular mass-dependent manner (P < 0.05). However, no significant improvement (P > 0.05) was found in texture profile parameters, such as hardness, springiness, cohesiveness and chewiness. As the molecular mass of SA increased, the enhanced electrostatic interactions and steric hindrance, and the reduced surface hydrophobicity of meat proteins contributed to a microstructure with larger porosity to trap more water, thus improving the WBC of the gel.
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2019, Vol. 33 
