Carrageenan effects on salt-soluble meat proteins in model systems

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.