The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages

Abstract

Response surface methodology (RSM) was used for simultaneous analysis of the effects of added high gelling 35% whey protein concentrate, (0–12%)/carrageenan (0–3%) preformed gels with dry addition of tapioca starch (0–3%), on the physical, textural and sensory characteristics of low-fat fresh pork sausages. Experimental design allowed for evaluation of potential interactive effects between these ingredients. Sausages were evaluated for cookloss, water holding capacity (WHC), mechanical texture and sensory attributes. Analysis of variance of regression models showed that ingredient blends had a significant influence on cookloss ( p<0.01), WHC ( p<0.05), purgeloss ( p<0.05), texture ( p<0.001) and the sensory attributes of flavour intensity ( p<0.05), overall flavour ( p<0.01) and juiciness ( p<0.001). Addition of preformed gel and tapioca starch had a significant ( p<0.01) negative interactive effect on % cook loss, and gave a significant ( p<0.05) positive linear effect for mechanical textural values. Increasing levels of preformed gel blends with tapioca starch resulted in a general decrease in flavour intensity and overall flavour scores. Mixed gels containing high gelling 35% (protein) whey protein concentrate (8%) and carrageenan (1.5%), with dry addition of tapioca starch (3%) produced final low-fat (<3% fat) pork sausages with similar characteristics to those of full-fat (20% fat) controls.