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The ham sausage formula design is based on the framework of protein and starch, the rational use of water is the premise, and the fat, spices, and additives are rationally blended. The formula determines the direct cost and process design of the product, and it controls the structure of the product based on the formula. The physical and chemical properties of xanthan gum additives, such as emulsification, water retention, gelation, fully meet the needs of ham sausage production.
Studies have found that the blank sample and the 1% xanthan gum sample have the lowest sensory scores, the 0.4% xanthan gum sample has the highest sensory scores, and the sensory scores of the rest are somewhere in between. Secondly, the 0.4% xanthan gum sample has the lowest fluid loss property, while the blank sample and the 1% xanthan gum sample have the highest fluid loss property. This shows that the role of xanthan gum is very obvious.
The emulsifying activity and emulsifying stability of xanthan gum determine the quality of the product and the water retention of the product. Strong emulsifying activity and high emulsification stability ensure the good product sensory quality and low water loss. On the contrary, poor sensory quality means high fluid loss property.
However, the xanthan gum food additive is more closely related to its added amount in meat products. If the amount of xanthan gum added is large, the product will be too viscous and bubbles, the product will have poor sensory quality and poor water retention; on the contrary, the product will have low viscosity, the water and oil in the product will not be fully emulsified, and the product quality will be poor. Therefore, the amount of xanthan gum additive used in ham sausage must be strictly controlled.
Xanthan gum has a more significant impact on frozen products, and the phenomenon of divergence, slag and starch retrogradation after frozen storage without xanthan gum food additives is obvious. There is not much difference between the products with xanthan gum additives and the products before being frozen, indicating that xanthan gum is of great significance in inhibiting starch retrogradation in ham sausage. This may be related to the formation of stronger thermostabilization polymers between xanthan gum molecules and meat protein molecules.
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