Effect of Commercially Manufactured Kappa Semi-Refined Carrageenan (Src) With Different Phosphate Salts on Yield, Textural and Sensory Properties of Beef Meat

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.

Advances and applications in water retention technology for meat and meat products: Status and future research directions

“…Phosphorus‐containing water retention agents are mainly phosphate compounds, which are commonly used for water retention in meat products, such as tri‐polyphosphate, hexametaphosphate, and pyrophosphate (Murugesan et al ., 2016). Phosphates are reported to have a variety of functions such as water retention, antioxidant, anticorrosion, and buffering (Molina et al ., 2023).…”