Food and Fermentation Industries >

2012 , Vol. 38 >Issue 04: 196 - 201

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.04.054

Food and Fermentation Industries

The Research of Kappa-carrageenan and Compound-phosphates on the Quality of Sausages Made of Frozen-and-Thawed Pork Meat

  • Guo Rui ,
  • Peng Yi-kai ,
  • Zhou Guang-hong ,
  • Xu Xing-lian ,
  • Jiang Bing ,
  • Wu Ju-qing
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Online published: 2012-04-25

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Abstract

Freeze-thaw Cycle can destroy pork's quality.This study is designed to investigate effects of kappa-carrageenan and compound-phosphates on pork sausages' quality.The sausages were made of frozen-and-thawed pork meat.The results indicate that for limited frozen-and-thawed pork,kappa-carrageenan can improve edible quality of sausages,increase the yield and enhance the TPA;compound-phosphates can improve the water holding capacity and water distribution in the sausages.

Key words： frozen-and-thawed; compound-phosphates; Kappa-carrageenan

Cite this article

Guo Rui , Peng Yi-kai , Zhou Guang-hong , Xu Xing-lian , Jiang Bing , Wu Ju-qing . The Research of Kappa-carrageenan and Compound-phosphates on the Quality of Sausages Made of Frozen-and-Thawed Pork Meat[J]. Food and Fermentation Industries, 2012 , 38(04) : 196 -201 . DOI: 10.13995/j.cnki.11-1802/ts.2012.04.054

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