KAPPA-CARRAGEENAN EFFECTS ON THE GELATION PROPERTIES OF SIMULATED OVEN-ROASTED TURKEY BREAST JUICE

被引：17

作者：

BATER, B ^{[1
]}

DESCAMPS, O ^{[1
]}

MAURER, AJ ^{[1
]}

机构：

[1] SANOFI BIO IND INC,WAUKESHA,WI 53187

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 04期

关键词：

TURKEY BREAST; CARRAGEENAN; PROTEIN; GELATION; VISCOSITY; GEL STRENGTH;

D O I：

10.1111/j.1365-2621.1992.tb14307.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The gelling mechanism in oven-roasted turkey breast juice and the effects of kappa-carrageenan and certain salts were evaluated. In the presence of 2.2% salt and 0.5% phosphate, the soluble protein started to gel at 52-degrees-C, and kappa-carrageenan started to swell at 46-degrees-C during heating and gel at 44-degrees-C during cooling. When sodium chloride content was changed to 0% or 4.4% and phosphate content to 0% or 1.2%, kappa-carrageenan started to swell at 28-degrees-C and gel at 36-degrees-C, or swell at 67-degrees-C and gel at 55-degrees-C, respectively. The protein and kappa-carrageenan combination showed a significant (P<0.05) synergistic increase in final gel strength; the effect was increased further (P<0.05) by 0.2% added potassium chloride or calcium chloride.

引用

页码：845 / &

共 20 条

[1] THERMAL TRANSITIONS OF NATURAL ACTOMYOSIN FROM POULTRY BREAST AND THIGH TISSUES [J].