Journal Paper No. J-16463 of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA, Project No. 2723.
Carrageenan Effects on Salt-Soluble Meat Proteins in Model Systems
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 539–543, May 1997
How to Cite
DeFREITAS, Z., SEBRANEK, J.G., OLSON, D.G. and CARR, J.M. (1997), Carrageenan Effects on Salt-Soluble Meat Proteins in Model Systems. Journal of Food Science, 62: 539–543. doi: 10.1111/j.1365-2621.1997.tb04425.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 5/10/96; revised 12/6/96; accepted 12/21/96.
- meat proteins;
- gel strength;
- electron microscopy
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.