Interactions of κ-carrageenan plus other hydrocolloids in fish myosystem gels

Mixtures Of kappa -carrageenan plus other hydrocolloids (locust bean, guar, xanthan, iota-carrageenan, sodium carboxymethylcellulose, and sodium alginate) were examined for their effects on the mechanical and water holding properties of heat-induced gels made from washed blue whiting mince. Gel structure and thermal behavior were also studied. No synergistic effect was detectable through functional properties except for the mixture Of kappa -carrageenan with locust bean gum. Light microscopy revealed that kappa -carrageenan and xanthan mixed locally with locust bean at its rich domains. kappa -carrageenan and xanthan presented interactions with the protein matrix, which were more discernible in the first case. Differential scanning calorimetry (DSC) revealed faint Interactions for the mixtures Of kappa -carrageenan with locust bean and with xanthan, and weakly synergistic gelling effects between the last two hydrocolloids. The blend Of kappa -carrageenan with sodium alginate exhibited thermally strong synergistic interactions but no particular effects were induced on corresponding functional properties.