CHEN Daochun, LU Zhijuan, QI Ziyuan. Pretreatment of Curdlan and Its Effect on the Quality of Low Fat Beef Sausage[J]. Science and Technology of Food Industry, 2022, 43(13): 111−117. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120253.
Citation: CHEN Daochun, LU Zhijuan, QI Ziyuan. Pretreatment of Curdlan and Its Effect on the Quality of Low Fat Beef Sausage[J]. Science and Technology of Food Industry, 2022, 43(13): 111−117. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120253.

Pretreatment of Curdlan and Its Effect on the Quality of Low Fat Beef Sausage

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  • Received Date: December 22, 2021
  • Available Online: June 30, 2022
  • In order to study the influence of different pretreatment methods on viscosity and gel strength of curdlan, investigate the effects of pretreated curdlan on water-holding capacity and texture properties of low fat beef sausage, the influence of high speed cutting and alkali-neutralization on viscosity and gel strength of curdlan was studied. Furthermore, in the preparation of the low fat beef sausage, curdlan pretreated by high speed cutting and alkali-neutralization was added at 0.1%, 0.3%, 0.5% and 0.7%. The effects were investigated by measuring cooking loss, water-holding capacity, textural properties and sensory score. The results showed that pretreatments of high speed cutting and alkali-neutralization enhanced viscosity and gel strength of curdlan significantly (P<0.05). Moreover, curdlan pretreated by alkali-neutralization showed higher viscosity and gel strength. Pretreatments of high speed cutting and alkali dissolving were optimal within 5 and 15 min respectively. Cooking loss of low fat beef sausage decreased significantly (P<0.05), non-expressible water, water-holding capacity, hardness, chewiness and sensory score of low fat beef sausage increased obviously with the increased addition of curdlan treated by high speed cutting and alkali-neutralization (P<0.05), in comparison to low fat beef sausage with non-treated curdlan powder. Furthermore, low fat beef sausage added curdlan treated by alkali-neutralization performed better in cooking loss, water-holding capacity, hardness, chewiness and sensory score. Therefore, pretreatments of high speed cutting and alkali-neutralization could be used to improve the viscosity, gel strength and application of curdlan effectively. Meanwhile, alkali-neutralization was the better one.
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