PHYSICOCHEMICAL CHARACTERISTICS OF FERMENTED SAUSAGE EXTENDED WITH CARBOHYDRATE MATERIALS

<jats:title>ABSTRACT</jats:title><jats:p>To reduce the production cost of fermented sausage, extension with a cheaper material was studied. Variables studied were pH, water activity, acidity, texture, color and volatile production. Starches added with gums (carrageenan and agar) produced abundant syneresis during storage whereas those made from amylopec‐tin (Maicena<jats:sup>TM</jats:sup>) and waxy corn (Firmtex<jats:sup>TM</jats:sup>) were more stable. Syneresis was produced when pH decreased during fermentation from &gt; 6.0 to 4.2–4.4. Sausages added with Firmtex<jats:sup>TM</jats:sup>were tougher, as expressed by less displacement of a PAM penetrometer probe. Sausages substituted with 24% Maicena<jats:sup>TM</jats:sup>, when compared to a control, had significant differences with respect to pH, water activity, and color: L‐values and a‐values, but not in production of volatile compounds (diamines and free fatty acids) related to flavor and aroma. Therefore, it can be expected that, with the exception of texture, other characteristics of fermented sausages are not altered when extended with amylopectin starch.</jats:p>