Interaction of semi-refined carrageenan with other food hydrocolloids in different ratio and their rheological, physicochemical and some functional characteristics were evaluated in the present study. Gel strength and viscous synergism index (Iv) were measured and used to analyze their interaction level. Kappa carrageenan had good synergistic effect with cassia, LBG, guar, HPMC and konjac and antagonistic effect with xanthan, alginate, CMC and agar. Only Iota carrageenan in the range of 60:40 with kappa showed neutral effect. A blend of SRC with konjac / LBG can be made for good gel strength whereas konjac / GG for good viscosity. Therefore, SRC can be used in place of refined carrageenan in some food applications.

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.