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Keywords:

  • carrageenans;
  • meat proteins;
  • rheology;
  • gel strength;
  • electron microscopy

ABSTRACT

The effects of κ-, ι-, and λ-carrageenans (CGNs) on the rheological properties, water loss, and ultrastructure of salt-soluble meat protein (SSMP) gels were evaluated. κ-CGN increased gel strength and water retention of SSMP, suggesting that a molecular interaction may have occurred. However, no indications of specific molecular interactions were observed upon addition of stabilizing/destabilizing reagents. Electron microscopy indicated that improvement of water retention and texture of SSMP/κ-CGN gels may be due to physical rearrangement of the κ-CGN and SSMP molecules.