Carrageenan Effects on Salt-Soluble Meat Proteins in Model Systems

Authors

  • Z. DeFREITAS,

    1. Authors DeFreitas, Sebranek, and Olson are with the Depts. of Food Science & Human Nutrition and of Animal Science, lowa State Univ., Ames, IA. Author Carr is with SBI Systems Bio-Industries, Inc. Waukesha, WI.
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  • J.G. SEBRANEK,

    1. Authors DeFreitas, Sebranek, and Olson are with the Depts. of Food Science & Human Nutrition and of Animal Science, lowa State Univ., Ames, IA. Author Carr is with SBI Systems Bio-Industries, Inc. Waukesha, WI.
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  • D.G. OLSON,

    1. Authors DeFreitas, Sebranek, and Olson are with the Depts. of Food Science & Human Nutrition and of Animal Science, lowa State Univ., Ames, IA. Author Carr is with SBI Systems Bio-Industries, Inc. Waukesha, WI.
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  • J.M. CARR

    1. Authors DeFreitas, Sebranek, and Olson are with the Depts. of Food Science & Human Nutrition and of Animal Science, lowa State Univ., Ames, IA. Author Carr is with SBI Systems Bio-Industries, Inc. Waukesha, WI.
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  • Journal Paper No. J-16463 of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA, Project No. 2723.

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.

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