Resumen

RAMOS, N.A.G.; FARIAS, M.E.; ALMADA, C.  y  CRIVARO, N.. Stability of Sausages with Emulsifiers and Hydrocolloids. Inf. tecnol. [online]. 2004, vol.15, n.4, pp. 91-94. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642004000400013.

The objective of this study was to evaluate improvements in the stability of meat emulsions (sausage) by comparing the effects of incorporating different emulsifiers and hydrocolloids. Sausages were prepared using a colloidal mill using a basic formula, to which was added guar gum, xanthan gum, carrageenan, alginate and emulsifiers. The cooking stability was determined gravimetrically at 70°C in a water bath for 30 min. Fat loss during heat treatment was determined gravimetrically. Water loss was quantified at 5°C for 21 days at 48h intervals. The sausage containing emulsifiers and hydrocolloids were about 2% more stable during cooking because they lost smaller quantities of water during storage and had 2.25% lower fat separation. It is concluded that addition of these emulsifiers and hydrocolloids decreased the loss of fats and water during heat treatment and storage

Palabras llave : food technology; sausage production; product stability; emulsions; emulsifiers; hydrocolloids.