Rezumat articol ediţie STUDIA UNIVERSITATIS BABEŞ-BOLYAI

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A sausage mix with different quantities of k-carrageenan was tested out in order to determine their effect on the admixture rheology. Four levels of polysaccharide were used (0.25%, 0.5% 0.75% and 1%) with 30% and 40% brine percentages. The used proportion of meat to fat was 70/30. Viscoelasticity of the samples was observed with an AR2000ex rheometer and after cooking a texture analyzing test was performed in order to determine the Warner - Bratzler shear force. Results showed a big impact of ratio of added hydrocolloid on the rheological behavior and on cooking yield but there was no impact on batters` texture.

Keywords: K-carrageenan, creep, rheology, temperature ramp, Warner - Bratzler.