EFFECT OF COMMERCIALLY MANUFACTURED KAPPA SEMI-REFINED CARRAGEENAN (SRC) WITH DIFFERENT PHOSPHATE SALTS ON YIELD, TEXTURAL AND SENSORY PROPERTIES OF BEEF MEAT

Marimuthu Murugesan,Ilansuriyan Packrisamy,Shanmugam Munisamy,Tony N Yap

doi:10.15414/jmbfs.2016.5.6.518-522

Marimuthu Murugesan, Ilansuriyan Packrisamy + Show 2 more

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https://doi.org/10.15414/jmbfs.2016.5.6.518-522

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Abstract

The phosphate salts such as SDP, TSP, SHMP, DSP, TPPP, TKPP and STPP were blended with semi-refined kappa carrageenan (SRC) individually and their aqueous solution was injected into the fresh beef meat. The highest weight gain (24%) in fresh meat was obtained from injection of blend made with SRC and STPP as compared to other blends and control sample after forzen storage. Similarly, it also showed low cooking loss (24%) with good testural and sensory proerties as compared to other blends. It can be concluded from the presnt study that blend of SRC and STPP can be used in beef meat for yield and quality improvement.

Highlights

Nowadays, trendy sophisticated lifestyle makes the people moving towards modern technology especially in food processing side
The highest weight gain was observed in brine prepared with Sodium tripolyphosphate (STPP) and injected in meat i.e. 24% and it was 21%, 20%, 19%, 17%, and 16% in Tetra potassium pyrophosphate (TPPP), Sodium hexa meta phosphate (SHMP), trisodium orthophosphate (TSP), Sodium Phosphate dibasic (SDP) & TKPP and DSP blended with MK-250 and injected in meat samples respectively, the response of different phosphates in weight extension of beef meat follows as: TPPP >TPPP>SHMP>TSP>SDP & TKPP>DSP
Lowest cooking loss i.e. 34% observed with beef sample treated with STPP followed by TPPP (26%), TSP (28%), SHMP (30%), SDP & TKPP (34%) and DSP (35%) (Table 1)

Summary

Introduction

Trendy sophisticated lifestyle makes the people moving towards modern technology especially in food processing side. Anjaneyulu et al (1990) had reported that application of phosphate blends on buffalo meat patties improved the level of emulsifying capacity, increased emulsion stability, yield of patties, water holding capacity and reduced cooking loss, shrinkage of patties The phosphates such as TSPP, STPP and SAPP with NaCl in various concentrations had played a main role on buffalo meat and that the effects of phosphate were always comparatively better than sodium blends and control (Anjaneyulu et al, 1990). Red sea weeds are the sources of carrageenan i.e., linear anionic sulphated polymer of galactose and anhydrogalactose They are used in the food industries such as canned meat, reduced fat products for its gelling characteristic, water binding properties and thickening (Giese, 1992; Therkelsen et al, 1993; Candogan and Kolsarici, 2003a,b; Bixler and Porse, 2011). The present study was to evaluate the effect of blends prepared with commercially manufactured semi refined carrageenan (MK-250 is brand name of AquAgri for food application) and different phosphates on yield, textural and sensory properties of beef meat with different phosphate salts

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