Effect of combination of three texture-improving ingredients on textural properties of emulsified sausage-containing salted egg white.

Zhong Feng Wang,Tao Xu,Chu Yan Wang,Nan Deng

doi:10.1002/fsn3.684

Abstract

Response surface methodology based on Box–Behnken was used to assess the effects of three kinds of texture‐improving ingredients, namely, mixed starch (MS) (6%–8%) of sweet potato starch and glutinous rice flour, k‐carrageenan (CG) (0.4%–0.6%), and konjac flour (KF) (0.8%–1.2%), on the firmness, elasticity, and water holding capacity (WHC) of emulsified sausage (ES) made from pork and salted egg white (SEW). The three kinds of texture‐improving ingredients individually presented different effects on firmness, elasticity, and WHC. Their synergistic effects were significant. The three response models obtained by ANOVA were suitable to predict firmness, elasticity, and WHC. These models can also be used to design formulations for different types of sausage with different firmness and elasticity. The combination of MS (7.36%), CG (0.60%), and KF (1.20%) can produce SEW‐containing ES with remarkable firmness (224.04 g), elasticity (8.62), and WHC (8.41).

Highlights

IntroductionConsumers prefer salted egg mainly for its yolk rather than salted egg white (SEW)
Salted egg is largely popular in China and other Asian countries
Regression analysis was applied to fit the empirical model with the collected response variable data

Summary

Introduction

Consumers prefer salted egg mainly for its yolk rather than salted egg white (SEW). The latter is too salty to be eaten directly because it contains 5%–10% or more NaCl, which results in large amount of protein resource waste. The SEW’s viscosity, thickness, and gelling were largely decreased by salting and SEW negatively affected the textural property in our previous experiment egg white from fresh egg increased the hardness, chewiness, and penetration force of ES (Carballo, Barreto, & Colmenero, 1995). Starch is commonly used in sausage to improve texture, reduce cooking and purge losses, and increase hardness, chewiness, and penetration force (Carballo et al, 1995), and starchy grain from some plants exhibits texture-improving function (Fernández-Diez et al, 2016).

Results

Discussion

Conclusion