Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins

Cooked ham-based model systems were prepared using salt-soluble meat protein isolate, kappa-carrageenan and sodium and potassium chloride. The pH was set to 6.2 using a 50 mM PIPES-buffer. An experimental mixture design was used to study the effect of carrageenan on the structure build-up of the gelled meat products. In situ gelation experiments were carried out on a controlled-stress rheometer, while a texture analyzer was used to determine the large deformation behaviour. The water holding capacity was measured by a centrifugal technique and confocal scanning laser microscopy was used to visualize the microstructure of the gelled meat products. kappa-Carrageenan was found to increase the complex modulus, the gel strength and the water holding capacity, although these properties were mainly governed by the concentration of meat protein isolate. (c) 2005 Elsevier Ltd. All rights reserved.