Journal Paper No. J-16465 of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA. Project No. 2723.
Carrageenan Effects on Thermal Stability of Meat Proteins
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 544–547, May 1997
How to Cite
DeFREITAS, Z., SEBRANEK, J.G., OLSON, D.G. and CARR, J.M. (1997), Carrageenan Effects on Thermal Stability of Meat Proteins. Journal of Food Science, 62: 544–547. doi: 10.1111/j.1365-2621.1997.tb04426.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;
- thermal transition;
Meat myofibrillar protein (MP) gels and ground pork were used as model systems for studying thermal transition temperatures. Addition of up 2% of κ, ι, or λ carrageenan (CGN) to MP caused a very slight change in the thermal denaturation of the meat proteins. Three transition temperatures were found in ground pork samples, which were characteristic of myosin (59.4°C), sarcoplasmic proteins (67.8°C), and actin (82.4°C). Mixtures of high ionic strength had lower thermal transition peaks. CGN did not cause major shifts in transition temperatures, suggesting that molecular interactions between CGN and meat proteins did not occur.