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Improving the quality of meat‐free sausages using κ‐carrageenan, konjac mannan and xanthan gum
- Majzoobi, Mahsa, Talebanfar, Samaneh, Eskandari, Mohammad Hadi, Farahnaky, Asgar
- International journal of food science & technology 2017 v.52 no.5 pp. 1269-1275
- cooking quality, corn starch, hydrocolloids, kappa carrageenan, konjac mannan, red meat, sausages, soy protein, spices, texture, texturization, vegetable oil, water holding capacity, xanthan gum
- High consumption of processed red meat can cause health issues. Therefore, production of high‐quality meat‐free food alternatives is necessary. The main objective of this study was to use hydrocolloids including κ‐carrageenan, konjac mannan and xanthan gum at 0, 0.3, 0.6, 1.0 and 1.5% w/w to improve the quality of meat‐free sausages formulated by soy protein isolated, texturised soy protein, corn starch, vegetable oil and spices. With the addition of the tested hydrocolloids, the lightness of the sausages improved. κ‐Carrageenan and konjac mannan significantly improved the water‐holding capacity and texture and reduced the cooking loss of the samples, while xanthan gum showed no considerable effect on these parameters. Konjac mannan and κ‐carrageenan (up to 0.6%) improved the general acceptability of the sausages, while inclusion of xanthan gum made no significant difference. Unlike xanthan gum, κ‐carrageenan followed by konjac mannan was highly successful in improving the overall quality of meat‐free sausages.