Influence of the addition of Curdlan gel on the textural properties of beef emulsified sausage
DOI:
https://doi.org/10.62051/ijafsr.v1n1.11Keywords:
Beef emulsified sausage, Curdlan gel, Process optimization, Textural propertiesAbstract
The aim of this study was to investigate the application of Curdlan gel in beef emulsified sausage, to optimise its process parameters and to improve its textural properties in order to provide a safer and healthier way of processing meat products. Cure time, chopping time and steaming time were selected as the influencing factors to find out the optimal process combination by orthogonal test. Subsequently, the effects of different additive amounts of CY-1 and CY-2 Curdlan gel on the texture of beef emulsified sausage were investigated, and a comprehensive texture evaluation model was established. Through orthogonal tests, the optimal process combination was found to be 60 min for cure time, 20 s for chopping time, and 40 min for steaming time, and it was found that the additive amounts of CY-1 Curdlan gel of 1.5%~2.25% and CY-2 Curdlan gel of 0.75%~1.5% could improve the texture of beef emulsified sausage significantly, and produce the beef emulsified sausage with good texture characteristics. The production of beef emulsified sausage with good textural characteristics provides a certain reference for the optimization and improvement of the processing technology of beef emulsified sausage.
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