Effect of sodium caseinate and kappa-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition

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.