APPLICATION OF LOCUST BEAN GUM EDIBLE COATING TO EXTEND SHELF LIFE OF SAUSAGES AND GARLIC-FLAVORED SAUSAGE

Abstract

ABSTRACT Locust bean gum was used in coating to reduce moisture loss in sausage and garlic-flavored sausage. The effects of the plasticizer species and amount on moisture loss properties of these samples were also examined. Coated and uncoated (reference) samples were stored at 5C (water activity [Aw] = 0.6351). Coated sausages and garlic-flavored sausage had longer shelf life than reference at storage conditions. Generally, moisture loss values of coated samples were found very little increase with quantity of plasticizers but no statistically significant differences. With increasing amount of plasticizers (polyethylene glycol [PEG] 200, PEG 400, glycerol), which are liquid at room temperature, a diluting effect on the film solution occurred and moisture loss values of coated samples have a small amount of increased. It was concluded from the results of the moisture loss measurements that changing the type of the plasticizer is not very much effective. Also, moisture loss values of samples containing PEG 200 were relatively less than others. In the frying experiments, the sausages and garlic-flavored sausage were used as cylindrical samples, and experimental measurements of the changes in moisture of these samples during frying at 165C were carried out. PRACTICAL APPLICATIONS In deep-fat fried products, both health and sensory aspects should be addressed to meet consumer demand. Frying is widely used to prepare delicious foods. The soft and moist interior together with the crispy crust are desirable characteristics of most fried foods. In the locust bean gum, edible coatings might offer a potential solution to form a barrier to fat absorption during the frying process. In addition, it enhances the texture and appearance of sausages and garlic-flavored sausages.