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| Physicochemical Properties of Highly Gelling Curdlan and Its Effects on Pork Sausage Quality |
| YANG Yanping, CHEN Jiangping, HU Zhiqiang, YANG Xiandong, BU Hangyu, ZHOU Wenguo |
| 1. Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China; 2. Anjing Food Group Co. Ltd., Xiamen 361022, China; 3. Xiamen Key Laboratory of Quick-Frozen Prepared Food, Xiamen 361022, China |
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Abstract In this study, the physicochemical properties of highly gelling (H-G), moderately gelling (M-G), and lowly gelling (L-G) curdlan were comparatively analyzed as well as their effects on the quality of pork sausage. The results showed that H-G curdlan had the best gelling properties, with the highest gel strength (708.95 g·cm), hardness (5 310.32 N), chewiness (3 197.84 N·mm), and water-holding capacity (96.24%); its freeze-thaw stability (the loss rate after three freeze-thaw cycles was 43.96%) and high temperature stability (the gel dehydration rate was 7.75% after 2 h of incubation) were good and it had the best emulsion stability (which remained at 100% over 72 h of standing). Addition of H-G curdlan was the most effective in improving sausage texture and inhibiting texture deterioration after high-temperature sterilization. Compared with the blank group, addition of H-G curdlan significantly improved the water retention rate, freeze-thaw stability, and roasting resistance of pork sausage (P < 0.05), and significantly reduced the oil loss rate and cooking loss rate (P < 0.05).
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2025, Vol. 39 
