TEXTURAL AND HYDRATION PROPERTIES OF PORK MEAT GELS PROCESSED WITH NON-MUSCLE PROTEINS AND CARRAGEENAN.
 
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Pol. J. Food Nutr. Sci. 2005;55(2):145–150
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ABSTRACT
The combined influence of varying levels of carrageenan, CGN (0, 0.4, 0.8%) and three non-muscle proteins, NMP (blood plasma, BP, sodium caseinate, SC, soy isolate, SI) at two levels (1 and 2%) on binding, textural, and color characteristics of meat gels was investigated. Carrageenan favorably affected hydration properties and thermal stability, yielding lower cooking loss and higher water holding capacity for meat gels, but the effects were attenuated by increased NMP addition. CGN also increased hardness of gels containing sodium caseinate and blood plasma but not soy protein. The combination of carrageenan with NMP was unable to improve springiness or cohesiveness and led to the formation of harder but more brittle gels. The soy protein either alone or in combination with carrageenan generally was found to be inferior to sodium caseinate and plasma proteins for functionality in comminuted meat systems.
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ISSN:1230-0322