Influence of carrageenan addition on turkey meat sausages properties Original Research Article

Influence of carrageenan addition on the properties of turkey meat sausages was studied. The results obtained show that carrageenan causes a decrease in emulsion stability, and an increase in water holding capacity, hardness and cohesiveness of the formulated sausage samples. Carrageenan addition at low levels (0.2% and 0.5%) increases gel elasticity. However, a higher carrageenan concentration causes a reduction in sausages elasticity. Microstructure observation shows that increasing carrageenan levels in sausage formulation leads to a progressive appearance of an additional carrageenan gel network. Sensorial analysis shows that carrageenan presence has no significant effect on sausages taste. However, it improves sausage appearance and texture.