Journal
FOOD RESEARCH INTERNATIONAL
Volume 36, Issue 3, Pages 285-294Publisher
ELSEVIER
DOI: 10.1016/S0963-9969(02)00170-9
Keywords
meat gels; sodium casemate; carrageenan; microbial transglutaminase; texture; water binding; color
Categories
Ask authors/readers for more resources
Response surface methodology was used to investigate the main effects and interactions of sodium caseinate (SC, 0-2%), microbial transglutaminase (MTG, 0-0.6%) and carrageenan (CGN, 0-0.8%) on water binding, textural and colour characteristics of pork gels. Higher K-carrageenan and sodium caseinate content favored hydration properties and thermal stability, yielding lower cooking loss and higher water holding capacity. Their addition also increased hardness of pork gels, but was unable to improve springiness or cohesiveness. Sodium caseinate either alone or in combination with MTG generally has been found to be inferior to K-carrageenan for functionality in comminuted meat systems. Although MTG had no effect on binding properties it was found to increase strength of the gels at higher SC levels. Addition of SC and ic-carrageenan significantly altered colour, while no significant influence of MTG on gel colour parameters was observed. (C) 2002 Elsevier Science Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available