Binding and textural properties of beef gels as affected by protein, κ-carrageenan and microbial transglutaminase addition

Abstract

The combined influence of κ-carrageenan (0.5%) and egg albumin or collagen isolate non-muscle proteins (NMP, 2%) on quality characteristics of beef gels processed without or with 0.5% microbial transglutaminase (MTG) was investigated. Beef gel properties were determined by measuring textural, hydration and colour characteristics. Substitution with NMP resulted in gels (8% total protein) which were less hard, chewy and elastic, and had poorer binding properties. Although MTG improved WHC and textural parameters, it could not restore texture of NMP substituted gels to that of non-substituted meat gels. κ-carrageenan favourably affected hydration properties and thermal stability, yielding lower cooking loss and purge and higher WHC for NMP substituted than non-substituted meat gels. It also restored hardness and fracturability of NMP substituted batters, but was unable to improve springiness or cohesiveness. Addition of NMP and κ-carrageenan significantly altered colour, while no significant influence of MTG on gel colour parameters was observed.