Carrageenan effects on salt-soluble meat proteins in model systems

被引:86
作者
DeFreitas, Z
Sebranek, JG
Olson, DG
Carr, JM
机构
[1] IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50011
[2] SBI SYST BIOIND INC,WAUKESHA,WI
关键词
carrageenans; meat proteins; rheology; gel strength; electron microscopy;
D O I
10.1111/j.1365-2621.1997.tb04425.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effects of kappa-, iota-, and lambda-carrageenans (CGNs) on the rheological properties, water loss, and ultrastructure of salt-soluble meat protein (SSMP) gels were evaluated. kappa-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/kappa-CGN gels may be due to physical rearrangement of the kappa-CGN and SSMP molecules.
引用
收藏
页码:539 / 543
页数:5
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