Carrageenans in meat systems

Abstract

Protein-carrageenan gels were made using a combination of salt-soluble meat proteins (SSMP) and carrageenans (K-, i-, and X-CGN). The effects of CGN on the rheological properties, water loss and ultrastructure of SSMP gels were evaluated. Also, the natures of the forces involved in the formation and maintenance of SSMP/K-CGN gels were investigated. Of all CGN studied, K-CGN showed the greatest effect on gel strength, while A,-CGN was detrimental to SSMP gelation. K-CGN increased significantly the gel strength of SSMP, suggesting that a molecular interaction may have occurred. However, no indication of specific molecular interactions between K-CGN and SSMP was observed. Cryo-SEM studies suggested that improvement of water holding capacity and texture of combined SSMP/K-CGN gels may be due to physical rearrangement of the K-CGN and SSMP molecules rather than to a molecular interaction. Authors DeFreitas, Sebranek and Olson are with the Departments of Food Science and Human Nutrition and Animal Science, Iowa State University, Ames, lA. Author Carr is with Sanofi Bio-Industries, Waukesha, WI.