Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum

Majzoobi, M, Talebanfar, S, Eskandari, M and Farahnaky, A 2017, 'Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum', International Journal of Food Science and Technology, vol. 52, no. 5, pp. 1269-1275.


Document type: Journal Article
Collection: Journal Articles

Title Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum
Author(s) Majzoobi, M
Talebanfar, S
Eskandari, M
Farahnaky, A
Year 2017
Journal name International Journal of Food Science and Technology
Volume number 52
Issue number 5
Start page 1269
End page 1275
Total pages 7
Publisher Wiley-Blackwell Publishing
Abstract High consumption of processed red meat can cause health issues. Therefore, production of high-quality meat-free food alternatives is necessary. The main objective of this study was to use hydrocolloids including kappa-carrageenan, konjac mannan and xanthan gum at 0, 0.3, 0.6, 1.0 and 1.5% w/w to improve the quality of meat-free sausages formulated by soy protein isolated, texturised soy protein, corn starch, vegetable oil and spices. With the addition of the tested hydrocolloids, the lightness of the sausages improved. kappa-Carrageenan and konjac mannan significantly improved the water-holding capacity and texture and reduced the cooking loss of the samples, while xanthan gum showed no considerable effect on these parameters. Konjac mannan and kappa-carrageenan (up to 0.6%) improved the general acceptability of the sausages, while inclusion of xanthan gum made no significant difference. Unlike xanthan gum, kappa-carrageenan followed by konjac mannan was highly successful in improving the overall quality of meat-free sausages.
Subject Food Processing
Keyword(s) Hydrocolloids
meat-free food
processed meat
red meat
vegan
vegetarian
DOI - identifier 10.1111/ijfs.13394
Copyright notice © 2017 Institute of Food Science and Technology
ISSN 0950-5423
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