Improving properties of beef sausage by using polysaccharides [electronic resource].

Includes references.

Substitution of 3.0% starch in the control beef sausage batter with 0.1 % xanthan, Rhizobium polysaccharide (RPS), gellan and carrageenan or a mixture of one of them with 0.5% starch resulted in higher sensory attributes. Beef sausage samples contained different tested polysaccharides recorded higher water holding capacity and plasticity than control sample at zero time and during frozen storage for 90 days. Although control sample showed higher initial cooking yield (78.11%) compared to those contained different polysaccharides (64.24 ¬56.90%), a drastic loss in cooking yield was observed for control sample (60.24%) after frozen storage. Addition of the tested polysaccharides has enhanced the hardness values of the raw sausage than control sample. The maximum enhancement was achieved by addition of either 0.1% gellan or carrageenan with or without 0.5% starch. On the other hand, samples containing 0.1 % of either RPS or carrageenan and a mixture of 0.1 % RPS + 0.5% starch showed the lowest drip losses being 8.12%, 9.85% and 8.79%, respectively compared to 17.74% of control after 90 days of storage at -18°C. Therefore, it is recommended to use 0.1% of RPS, xanthan. carrageenan and gellan for improving properties of beef sausage.

Summary in Arabic.

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