The Study On Applicating Carrageenan Compound For Improving The Texture Of Ham Sausage

The ham sausage has become one of the major meat products among consumers for its portable,simply eating,long shelf life,tender and exquisite quality.The production of ham sausage is inseparable from various quality improvers,rational use of modifiers can not only improve the texture and water retention of meat products,but also reduce the production' costs.If the carrageenan and konjac gum are mixed together,their reinforcement toughening,water retention and emulsifying ability will be strong.In this paper,we mainly research the compound nature of carrageenan and konjac gum and their application in sausage,the main research results are as following:First,after the research of pH,concentration,gel time,heating temperature,holding time,sugar,electrolyte and so on,which will affect the carrageenan's gel strength,viscosity and water retention,we found that in a weak acid environment(pH=6),when the concentration of carrageenan was 2.0 %,the amount of white sugar and potassium chloride were both 1 %,75 ?heating for 1 h,gelling 6 h,the resulting carrageenan's gel strength,viscosity and water retention were best.Second,we studied the proportions of Carrageenan and konjac gum,the addition amounts of calcium sulfate and potassium chloride,by testing the compound's gel strength and water retention,we found that when the mass of carrageenan and konjac glue was 3:2,and the potassium chloride and calcium sulfate were separately 0.5 % and 0.1 %,the compound' the gel strength and the water yield were the best.Finally,according to GB 15044-2009 food additive carrageenan and requirements,the quality standard for compound carrageenan ham stabilizer is formulated.We used a texture analyzer to test the compound ham' firmness,gel strength,elasticity,burst strength,ductility and brittleness.The results showed that the compound' strength,shear resistance,water-retaining,gelling ability were good.The above results provide reference for the use of carrageenan to improve the quality of ham sausage,which have extensive reference value for the production of ham sausage and also the promotion and application of carrageenan.