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Thermoirreversible Characteristics of Curdlan Gels in a Model Reduced Fat Pork Sausage |
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| Authors: | TAKAHIRO FUNAMI FUMIO YOTSUZUKA HIDEO YADA YUKIHIRO NAKAO |
| Affiliation: | Authors Funami, Yada, and Nakao are with the Vitamin &Food Research &Development Department, Takeda Chemical Industries, Ltd., 17–85, Juso-Honmachi 2-Chome, Yodogawa-ku, Osaka 532, Japan.;Author Yotsuzuka is with the Technical Marketing Group, Vitamin &Food Company, Takeda Chemical Industries, Ltd., 12-10, Nihonbashi 2-chome, Chuo-ku, Tokyo 103, Japan. |
| Abstract: | Dynamic viscoelasticity and thermal characteristics of a model reduced fat pork sausage containing curdlan were investigated. Curdlan formed thermoirreversible gels during preparation of sausage at end point temperatures that were within the range in which such gels usually transform from thermoreversible to thermoirreversible. Dynamic viscoelasticity of curdlan gels and thermal characteristics of curdlan aqueous suspensions were analyzed to help explain the physicochemical behavior of curdlan gels in sausage. Once formed curdlan gels exhibited stronger thermoirreversibility with increasing concentrations. The thermoirreversibility could be attributed to the curdlan concentration being higher than the maximum theoretical curdlan to water ratio. |
| Keywords: | curdlan thermoirreversibility reduced fat dynamic viscoelasticity sausage |