Influence of sodium alginate on the formation of the structure of the products from chopped and minced meat

Vasyukova, Anna; Kononenko, M. M.; Moshkin, A V; Vasyukov, Maxim; Kushnarenko, Anatoly; Binkovskaya, O.V.

doi:10.1051/bioconf/20213001023

BIO Web Conf.

2021

DOI: 10.1051/bioconf/20213001023

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Influence of sodium alginate on the formation of the structure of the products from chopped and minced meat

Anna Vasyukova

M. M. Kononenko

A V Moshkin

et al.

Abstract: The paper presents the results of using algae as a natural additive to chopped semi-finished meat products. The optimal ratio is set by means of the design method and the results of organoleptic assessment. The mathematical models that help to determine the optimal values of the factors and C, W and T (concentration of the components, moisture content and duration of mincing) are obtained.

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2024

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Modification of gel properties of Meretrix meretrix (clam) with polysaccharides: physical characterization and interaction mechanism

Liu,

Zhang,

Liu

et al. 2024

J Sci Food Agric

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BACKGROUNDThis study investigated the contribution of 11 polysaccharides (2%, w/w), including pectin (PC), κ‐carrageenan (KC), ι‐carrageenan (IC), gellan gum (GG), guar gum (GM), sodium alginate (SA), konjac gum (KG), gum arabic (GA), fucoidan (FC), locust bean gum (LBG), and curdlan (CD), to the gel and microstructural properties of Meretrix meretrix clam gel (MMG).RESULTSThe hardness, springiness and chewiness of MMG with KC, IC, GG, SA and FC addition increased by ~10%–250%, while PC, GM, KG and LBG groups decreased by ~0.6% to 69%. KC, IC, SA, GG and FC decreased the cooking loss rate (CLR) by 69.4% to 88.7% and correspondingly enhanced the water holding capacity (WHC) by 10.2% to 21.4%, which was accompanied by an increased bound water and immobilized water area and high hydrogen proton density. The addition of KC transformed the MMG microstructure from a loose network with large pores to a compact, dense network, reducing lacunarity by 57.9%. The primary intermolecular forces in MMG with the incorporation of KC, IC, GG, SA and FC were hydrophobic interactions and disulfide bonds, which increased by 32.8%‐105.3% and 45.6%‐114.5% than MMG alone, respectively.CONCLUSIONCollectively, KC, IC, GG, SA and FC could improve the gel properties of MMG and the strongest synergistic combination was found in the MMG/KC system. This study suggests that the incorporation of polysaccharides is a strategy with potential for modifying the gel properties of shellfish surimi products. © 2024 Society of Chemical Industry.

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Modification of gel properties of Meretrix meretrix (clam) with polysaccharides: physical characterization and interaction mechanism

Liu,

Zhang,

Liu

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

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Influence of sodium alginate on the formation of the structure of the products from chopped and minced meat

Cited by 1 publication

References 3 publications

Modification of gel properties of Meretrix meretrix (clam) with polysaccharides: physical characterization and interaction mechanism

Modification of gel properties of Meretrix meretrix (clam) with polysaccharides: physical characterization and interaction mechanism

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