Abstract
The properties of curdlan (CUD) gel in meat products were investigated in a model system by using differential scanning calorimetry (DSC) and dynamic viscoelasticity measurements. The DSC analysis showed that no endotherm was observed for the meat/CUD mixture on rescanning, whereas a single endotherm was evident for a meat/carrageenan mixture, suggesting that CUD forms a relatively thermo-irreversible gel within the meat during the 75°C heating process. The dynamic viscoelasticity of the CUD gel was measured under three ionic conditions encountered in meat processing. The temperature dependence of the dynamic viscoelasticity of the CUD gel indicated that the rheological properties of the 75°C gel become similar to those of a thermo-irreversible 90°C gel with increasing ionic strength. Thus, CUD appears to form a heat-stable, thermo-irreversible gel within meat products which entraps water within its structure.
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