Research was undertaken to study the technological properties of six
carrageenan fractions and their usefulness as
fat substitutes in frankfurter type sausages. In the first stage of the experiment hardness of
gels made of 3% solutions of
carrageenan preparations with different pH (5.5, 6.0 and 6.5) was evaluated. The highest F(max.) values were noted in
gels obtained from G-WG
carrageenan (kappa I fraction). In the second stage of the study frankfurter type sausages were produced, containing 20% and 10% of fat in meat batter with or without (control) kappa I
carrageenan (G-WG).
Carrageenan as a
fat substitute caused a reduction in cooking and storage
weight losses, increased hardness, gumminess and chewiness. All frankfurters produced with
carrageenan, irrespective of fat content, were characterized by significantly higher sensory evaluation scores for texture, color and taste in comparison to control sausages.