The Research on the Application of Carrageenan in Low-fat Meat Products

Low fat sausage was made by carrageenan as fat substituting using traditional high fat sausage process. The water-holding capacity, texture profile analysis,sensory evaluation of sausage were determined.The fat of sausage was substituted by different content (0.2 %,0.4 %,0.6 %)of carrageenan. Then, when the substituting amount was 0.2 %, there was not markedly difference (P0.05)between the low fat sausage and tradition high fat sausage in water-holding capacity, the value of QTS (hardness, chewiness, springiness, cohesiveness)and sensory evaluation. The conclusion showed that the best substituting amount of carrageenan was 0.2 % in the tradition high fat sausage.