Keywords

Pork Sausage, Flaxseed Gum, Soy Protein Isolate, Casein, Water Retention, Oil Retention

Abstract

Investigating the interaction of flaxseed gum, soy protein isolate and casein in pork intestines. A factorial experimental design was used to add different mass fractions of flaxseed gum, soybean protein isolate and casein during the processing of pork intestines to analyze the effects of the above additives on the water and oil retention properties of the product. The results show that adding linseed gum has a very significant impact on the water-holding capacity of pork intestines baked at 60¡ãC for 20 minutes (P<0.01). However, linseed gum has no effect on the water-holding capacity of pork intestines baked at 60¡ãC for 40 minutes. Significant effect (P>0.05). The addition of casein had a significant effect on the water retention capacity of pork intestines baked at 60¡ãC for 20 minutes and 40 minutes (P<0.05). In terms of water retention capacity, from high to low they are: casein, linseed gum, and soy protein isolate. The addition of linseed gum significantly affected the oil retention of pork intestines extracted with ether for 20, 40, and 60 minutes (P<0.05). Similar results were found for soybean protein isolate and casein. Soybean protein isolate has a very significant effect on the oil retention of pork intestines extracted with ether for 60 minutes (P<0.01), and there is a significant interaction between linseed gum and soybean protein isolate (P<0.05). In terms of oil retention ability, soy protein isolate is stronger than casein.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Feng Meiqin, Zhou Guanghong, Sun Jian, Xu Xinglian, Wang Peng  

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