Carrageenan Effects on Salt‐Soluble Meat Proteins in Model Systems

Abstract

The effects of -, -, and -carrageenans (CGNs) on the rheological properties, water loss, and ultrastructure of salt-soluble meat protein (SSMP) gels were evaluated. -CGN increased gel strength and water retention of SSMP, suggesting that a molecular interaction may have occurred. However, no indications of specific molecular interactions were observed upon addition of stabilizing/destabilizing reagents. Electron microscopy indicated that improvement of water retention and texture of SSMP/-CGN gels may be due to physical rearrangement of the -CGN and SSMP molecules.

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

“…Most sources report a better water retention in the presence of carrageenan (DeFreitas et al, 1997;Pietrasik and Duda, 2000;Pietrasik and Li-Chan, 2002;Pietrasik, 2003). However, in some cases the addition of carrageenan seems to have no or a very limited effect on the WHC of meat gels (Bernal et al, 1987;Foegeding and Ramsey, 1987;Barbut and Mittal, 1992).…”

“…A number of authors have found comminuted products with k-carrageenan to be tougher than control ones. It has been reported that addition of carrageenan increased gel strength of Salt Soluble Meat Protein (SSMP) in model systems (DeFreitas et al, 1997) and hardness, adhesion, chewiness in beef sausages and low fat emulsified meatballs (Hsu and Chung, 2001). Candogan and Kolsarici (2003) noted that alginate added steaks had more chewiness than control and other gums added restructured steaks.…”

Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)

“…The CAR has a strong interaction with water because it is able to form ionic linkages through the relatively high number of hydroxyl groups negatively charged on their ester sulfate groups (Labuza and Busk 1979). When the CAR (fractions kappa and iota) was heated to approximately 70 and 58ºC, respectively, and then allowed to cool down to ambient temperature, the formed gel retained water in its molecular structure, giving rise to the increase in the processing yield of meat products (Bater et al 1993), although the use of cold CAR solution reported in other works demonstrated its waterholding capacity (Defreitas et al 1997).…”

Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

“…Choi et al (2011) investigated the effect of rice bran fiber on the gelation of mixed pork salt-soluble myofibrillar proteins and reported that mixed protein samples displayed improved gel characteristics after rice bran fiber treatments. DeFreitas et al (1997) demonstrated the influence of added carrageenan on the gelling characteristics of pork salt-soluble meat proteins in model systems. The physical properties of gel systems are also affected, and can be improved, by the concentration of edible seaweeds that is used (Cofrades et al, 2008).…”