TEXTURAL AND HYDRATION PROPERTIES OF PORK MEAT GELS PROCESSED WITH NON-MUSCLE PROTEINS AND CARRAGEENAN.

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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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.