Effect of Malva Nut Gum Powder on Physical, Chemical and Sensorial Properties of Catfish Chinese Sausage
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Abstract
The purposes of this research were to study the effects of crude malva nut gum powder and fat on physicochemical properties and sensory evaluation of catfish chinese sausage. The suitable ratio of crude malva nut gum powder and fat of 0:10 (control), 3: 7, 5: 5, 7: 3 and 10: 0 (w/w) were studied. The results indicated that addition of crude malva nut gum powder increased hardness, cohesiveness, gumminess, chewiness, water activity, total ash, total protein, crude fiber and carbohydrate contents but decreased adhesiveness, redness (a*), moisture and crude fat contents (P ≤ 0.05), while no significant difference in springiness, lightness (L*), yellowness (b*) (P > 0.05) was observed. Sensory evaluation results showed that an addition of crude malva nut gum powder decreased color, odor, texture and acceptability scores (P ≤ 0.05), while there was no significant difference in taste score (P > 0.05). The ratios of 3: 7 catfish Chinese sausage obtained similar sensory scores to that of 0: 1 (control). Therefore, the optimum ratio of malva nut gum powder and fat was 3: 7 or 90 grams of crude malva nut gum powder and 210 grams of fat per batch.
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