Study On Gelatin Quality And Water-Retaining Property Of Gracilaria Lemaneiformis Powder And Application In Pork Sausage

Gracilaria Lemaneiformis is a kind of important large-scale economic seaweed, which contains algae polysaccharides, amino acids, proteins and enzymes, fatty acids and minerals and other ingredients. G. Lemaneiformis acidic polysaccharides which have inhibition of tumor effect are not conducive to the formation of a gel. After acidic polysaccharides were removed, the remaining portion has a good gel water retentivity. At present, phosphate is widely used in meat production and it leads to excessive adverse effect easily. In this experiment, G. Lemaneiformis powder was used as a kind of water retention agent to substitude or replace phosphates partially.It is a new kind of food water retaining agent, and economic value of G. Lemaneiformis could be improved.At first main components the G. Lemaneiformis powder were analysised, physical and chemical properties were compared between coarse powder and fine powder. It was acquired that G. Lemaneiformis contains total sugar47.41%, protein4.11%, crude fat2.74%, crude fiber4.73%, ash contents25.46%. Coarse powder was better than fine powder in physical and chemical properties. So G Lemaneiformis fine powder was used in subsequent experiments.Secondly, the best conditions were researched for G Lemaneiformis powder to forming a gel. Influence factors were detected such as amount of G. Lemaneiformis powder, heating time, temperature, pH and ionic strength for the study of single factor experiment. Gel elasticity was detected, main factors were determined by Plackett-Buman experiment and factor levels were determined by steepest ascent experiment, finally response surface experiments were made and the best conditions for informing a gel is dosage of the powder3.5%, heating time40min, temperature80℃, pH7, ionic strength0.4M by Design-expert software analysis.Thirdly, G. Lemaneiformis powder was put into pork sausage, sensory evaluation was researched by fuzzy mathematics method and orthogonal experiment, water retention and elasticity were investigated. The best formulae were salt2%, G. Lemaneiformis powder3.5%, water30%. G. Lemaneiformis powder and composite phosphate were compared in water holding capacity and texture characteristics by putting them into pork sausage. Water holding capacity, cooking loss and textural properties were detected. Final result showed that G. Lemaneiformis powder was much better than compound phosphate in Water retention. Consolidated five germplasm characterization results was obtained when the dosage of G Lemaneiformis powder was3.5～4%,textural properties of sausage were superior than the pork sausage contained the maximum amount of the compound phosphate. Finally, Water retention mechanism of G. Lemaneiformis powder pork sausage was studied preliminarily. Coarse agar was extracted and analysised by IR spectrum. Crude agar and salt-soluble protein were mixed to forming a gel. Crude extract agar yield was28.72%. By analyzing water holding capacity, hardness, electron microscopy and IR spectra of the gel was obtained that with growth of crude agar content, hardness and Water holding capacity were higher. The main binding force may be electrostatic force by IR spectra result.