Effect of carrageen addition on texture and rheological properties of hotdog type sausages with different water and fat content
The effect of carrageen addition on technological feature, texture and rheological properties of wiener sausages with different water and fat content were studied. Addition of 0,5-1% of carrageen together with water increase up to 30%, and addition of 1-1,5% of carrageen and 40% water allow to produce sausages of lower fat content by about 10 and 20%, respectively. No significant differences in texture compared to control sample were detected. Decrease of fat content by 10% compared to the control sample together with 0,5-1% of carrageen addition does not lower the tastiness of product. Further decrease of fat content worsens that feature significantly.