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| Effects of Xanthan Gun on Qualities of Pork Sausage with Wormwood Leaf Powder |
| ZHANG Zhen-huan，LU Lin，HAN Zhuo，ZHOU Cun-liu，CHEN Chang-hao，CHEN Cong-gui |
| 1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China；
2. Hefei DaLaoHao Foods Co. Ltd., Hefei 230041, China |
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Abstract The effect of 0 - 0.8% xanthan gun （XG） on the quality of pork sausage with wormwood leaf powder （PMSW） gels, which contained the powder of 1.5%, was investigated in this paper. The results showed that the addition levels （〉0.2%） of XG could significantly decrease CL （P〈0.05）, and the addition of XG above 0.4% significantly decrease b＊ value （P〈0.05） and chewiness. Moreover, the WHC significantly increased （P〈0.05） at 0.8% level of XG, while both hardness and chewiness significantly decreased （P 〈 0.05）.
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2012, Vol. 26 
