Saltiness perception related to salt release of surimi emulsified sausages: modulation in texture and microstructure by polysaccharides

摘要

The effect of K-carrageenan (CG), high acyl gellan (HAG), xanthan gum (XG) and locust bean gum (LBG) on the salt release and saltiness perception of surimi emulsified sausages was investigated. CG, LBG and XG significantly reduced the fracture strain to 62.62%, 58.56% and 58.23%, causing the formation of disintegrating gels. Microstructure observation showed that sausages with CG or LBG had porous structure, but the former formed an interpenetrating network and promoted hydrophobic interactions and the formation of disulphide bonds, while the latter was physically filled in the protein network. The maximum salt release was observed in the sausage with CG due to rapid salt diffusion from porous and interpenetrating network structure. Sensory analysis further proved that the saltiness perception of sausages was enhanced by CG. The present work provided an approach for salt reduction in sausages by facilitating salt release achieved by modulating the texture attributes and microstructure using polysaccharides.