Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum

Mahsa Majzoobi, Samaneh Talebanfar, Mohammad Hadi Eskandari, Asgar Farahnaky

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

High consumption of processed red meat can cause health issues. Therefore, production of high-quality meat-free food alternatives is necessary. The main objective of this study was to use hydrocolloids including κ-carrageenan, konjac mannan and xanthan gum at 0, 0.3, 0.6, 1.0 and 1.5% w/w to improve the quality of meat-free sausages formulated by soy protein isolated, texturised soy protein, corn starch, vegetable oil and spices.
Original languageEnglish
Pages (from-to)1269-1275
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume52
Issue number5
DOIs
Publication statusPublished - 01 May 2017

Fingerprint

konjac mannan
Amorphophallus
Xanthan gum
Mannans
Soybean Proteins
xanthan gum
Meats
Carrageenan
carrageenan
sausages
soy protein
Meat
meat quality
Spices
red meat
Plant Oils
hydrocolloids
Colloids
spices
corn starch

Cite this

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Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum. / Majzoobi, Mahsa; Talebanfar, Samaneh; Eskandari, Mohammad Hadi; Farahnaky, Asgar.

In: International Journal of Food Science and Technology, Vol. 52, No. 5, 01.05.2017, p. 1269-1275.

Research output: Contribution to journalArticle

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AU - Farahnaky, Asgar

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