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

Response surface methodology (RSM) was used for simultaneous analysis of th e effects of added high gelling 35% whey protein concentrate, (0-12%)/carra geenan (0-3%) preformed gels with dry addition of tapioca starch (0-3%), on the physical, textural and sensory characteristics of low-fat fresh pork s ausages. Experimental design allowed for evaluation of potential interactiv e effects between these ingredients. Sausages were evaluated for cookloss, water holding capacity (WHC), mechanical texture and sensory attributes. An alysis 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 intensi ty (p < 0.05), overall flavour (p < 0.01) and juiciness (p < 0.001). Additi on of preformed gel and tapioca starch had a significant (p < 0.01) negativ e interactive effect on % cook loss, and gave a significant (p < 0.05) posi tive linear effect for mechanical textural values. Increasing levels of pre formed gel blends with tapioca starch resulted in a general decrease in fla vour intensity and overall flavour scores. Mixed gels containing high gelli ng 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) contro ls. (C) 1998 Elsevier Science Ltd. All rights reserved.