<p>Use of Gellan Gum to Replace Carrageenan in Chicken Sausages</p>

The aim of this study was to check the effects of replacing carrageenan with gellan gum on the physicochemical, technological, and sensory characteristics of chicken sausages. Sausages were made with six levels of gellan gum (0, 0.10, 0.20, 0.30, 0.40, and 0.50%) as a substitute for carrageenan (0.50, 0.40, 0.30, 0.20, 0.10, and 0%, respectively), totaling six treatments. The treatments with 0.20 to 0.40% gellan had a lower percentage of exuded liquid and greater emulsion stability. From 0.30% onwards, there was an increase in weight after cooking. The addition of gellan gum reduced water activity, which was lowest with 0.50% gellan gum. Brightness (L*) and red intensity (a*) were not affected, but yellow values (b*) and hue angle (hº) decreased in the treatments with 0.40 and 0.50% gellan gum. The sausages with 0.10 to 0.30% had higher color saturation (C*). Those with 0.20 and 0.30% had higher shear strength. In terms of texture, there was a difference in hardness only between the 0.10% and 0.20% treatments. The inclusion of gellan did not alter the moisture, lipid, carbohydrate, and calorie contents, but it did reduce the protein content. The highest mineral content was observed with 0.40% gellan. Sensorially, the treatment with 0.20% gellan + 0.30% carrageenan was the most accepted in terms of color, taste, appearance, and overall evaluation, standing out in terms of improving stability, texture, and water activity.