Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of $\kappa$-Carrageenan and Guar Gum as a Substitute for Inorganic Polyphosphate on Pork Sausages

  • Park, Ki-Soo (Department of Animal Science, Chungbuk National University) ;
  • Choi, Yang-Il (Department of Animal Science, Chungbuk National University) ;
  • Lee, Sang-Hwa (Department of Food and Nutrition and Bio Organic Material and Food Center, Seowon University) ;
  • Kim, Chong-Hee (Doorae Food Ltd.) ;
  • Auh, Joong-Hyuck (Department of Food Science and Technology, Chungang University)
  • Published : 2008.08.31
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Abstract

Guar gum and $\kappa$-carrageenan were investigated as a substitutes for phosphate in pork meat processing. Emulsion-type pork sausages were prepared in which 0.5% phosphate was used for the control, and either $\kappa$-carrageenan or guar gum were added at levels of 0.1 or 0.5% for comparison. The hydrocolloid compounds significantly enhanced water holding capacity and cooking loss. However, hardness, cohesiveness, and chewiness were not well-maintained when compared to the control; this was attributable to the altered water distribution as well as enhanced water holding capacity of the sausages by the addition of $\kappa$-carrageenan and guar gum. Furthermore, the phosphate-free sausages had similar storage stability as the phosphate-added sausage. Overall, the results suggest that $\kappa$-carrageenan or guar gum can be used in place of phosphate in conventional processing to successfully prepare phosphate-tree pork sausages.

Keywords

References

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