title: Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models.
abstract: Four carboxymethyl celluloses (CMCs) differing in molecular weight (MW) and degree of substitution (°DS) were initially characterized in NaCl solution (0.1 M) and on properties of emulsion-type sausage models. The impact of the different CMCs (0-2 wt%) on the rheological behavior and firmness of an emulsion-type sausage models containing 1.8wt% NaCl was studied. Rheology (unheated/heated) and firmness (heated) showed an increasing effect with increasing CMC concentrations. Addition of>1wt% CMC led to a decrease in storage modulus of the unheated/heated batter and to a decrease in firmness of heated independent of the CMC-type used. CLSM revealed that high amounts of CMCs prevented formation of a coherent protein matrix. Water-binding capacity indicated that CMC contributed to the water-retention capability of sausage batters. Small differences between the CMCs were observed using various °DS and similar MW.Results indicate that the addition of low CMC concentrations (≤0.5wt%) may help to reduce fat content.
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
authors.forename: Monika
authors.initials: M
authors.lastname: Gibis
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
authors.forename: Valerie
authors.initials: V
authors.lastname: Schuh
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
authors.forename: Karin
authors.initials: K
authors.lastname: Allard
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.
authors.forename: Jochen
authors.initials: J
authors.lastname: Weiss
mesh_terms: D000818:Animals; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry*; D005524:Food Technology; D006358:Hot Temperature; D008461:Meat Products; D008970:Molecular Weight; D012212:Rheology
chemical_list: D004655:Emulsions; D002266:Carboxymethylcellulose Sodium
keywords: 6328154 (carboxymethyl cellulose); Carboxymethyl cellulose; Degree of substitution; Emulsion-type sausage model; Fat replacer; Fibers; Meat