THE EFFECT OF HYDROCOLLOID MIXTURES ON FROZEN PORK PROPERTIES.
 
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Pol. J. Food Nutr. Sci. 2003;53(4):55–58
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ABSTRACT
The effect of three mixtures of hydrocolloids containing 1.5% protein isolate from cattle blood plasma AMP 600N and 0.2% carrageen E407, 1.5% protein isolate from cattle blood plasma AMP 600N and 0.4% carrageen E407, 1.5% protein isolate from cattle blood plasma AMP 600N and 0.4% satalginate S550, on the functional properties, the amount of frozen water and lipid oxidation in minced pork, stored at atemperature of -25°C for 135 days, was studied. It was proved that the mixture of 1.5% protein isolate from cattle blood plasma AMP 600N and 0.2% carrageen E407 counteracted the reduction of protein solubility to the largest extent, while the addition of the mixture of 1.5% protein isolate from cattle blood plasma AMP 600N and 0.4% satalginate S550 stabilised water absorption of the tested meat at an initial level. All applied hydrocolloid mixtures reduced significantly the amount of frozen water in the analysed meat but did not affect the nature and the range of oxidative changes in lipids.
ISSN:1230-0322