Effects of mixing ratios of carrageenan, soybean, algae powder and the steaming process on the properties of vegetarian sausage

ThS. Đào Văn Thanh

Issue: Số 17 - Tháng 6 - 2026 Hóa học - Công nghệ thực phẩm

Effects of mixing ratios of carrageenan, soybean, algae powder and the steaming process on the properties of vegetarian sausage

Published: July 20, 2026

Abstract

This study was conducted to optimize the formulation and processing conditions of vegetarian sausage supplemented with algae powder. The results indicated that a carrageenan:water ratio of 1:30 created the most stable gel network. The addition of 1.5% algae powder significantly improved the nutritional value, yielding a protein content of 8.08 mg/g, a carotenoid content of 6.29 µg/g, and a DPPH free radical scavenging activity of 36.39%. Steaming at 100°C for 20 minutes stabilized the product's chewy texture and effectively controlled the total aerobic microbial count.

Keywords

vegetarian sausage carrageenan soy flour algal powder carotenoid DPPH

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