CURDLAN PROPERTIES FOR APPLICATION IN FAT MIMETICS FOR MEAT-PRODUCTS

Gelling characteristics and viscoelastic properties of aqueous suspens ions of curdlan were investigated by dynamic viscoelasticity measureme nts. The mechanical spectrum of the suspension was similar to that of weak gels, suggesting the suspension has a well-regulated particle-ali gnment with yield stress. Curdlan reached the highest moisture absorpt ion rate within the temperature range in which the most significant mo isture loss of meat occurs, These results suggest that curdlan could b e an effective main ingredient in fat mimetics for meat products. Nonf at sausages using the curdlan-based fat mimetics were prepared and eva luated by a creep test and indicated curdlan was effective as a fat re placer in such systems.