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Thermoirreversible Characteristics of Curdlan Gels in a Model Reduced Fat Pork Sausage
Author(s) -
FUNAMI TAKAHIRO,
YOTSUZUKA FUMIO,
YADA HIDEO,
NAKAO YUKIHIRO
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15788.x
Subject(s) - curdlan , chemistry , viscoelasticity , aqueous solution , thermal , materials science , food science , chemical engineering , composite material , organic chemistry , polysaccharide , thermodynamics , physics , engineering
Dynamic viscoelasticity and thermal characteristics of a model reduced fat pork sausage containing curdlan were investigated. Curdlan formed thermoirreversible gels during preparation of sausage at end point temperatures that were within the range in which such gels usually transform from thermoreversible to thermoirreversible. Dynamic viscoelasticity of curdlan gels and thermal characteristics of curdlan aqueous suspensions were analyzed to help explain the physicochemical behavior of curdlan gels in sausage. Once formed curdlan gels exhibited stronger thermoirreversibility with increasing concentrations. The thermoirreversibility could be attributed to the curdlan concentration being higher than the maximum theoretical curdlan to water ratio.