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Effect of Anionic Gums on the Texture of Pickled Frankfurters
Author(s) -
FOX J. B.,
ACKERMAN S. A.,
JENKINS R. K.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09154.x
Subject(s) - chemistry , emulsion , guar gum , xanthan gum , locust bean gum , food science , gum arabic , coacervate , casein , carrageenan , whey protein isolate , texture (cosmology) , rheology , chromatography , whey protein , organic chemistry , materials science , composite material , image (mathematics) , artificial intelligence , computer science
The addition of the anionic gums, xanthan and carrageenan, stabilized the texture of frankfurter emulsions against acid deterioration at 37°C in vinegar pickle. The proteins collagen, casein, and gluten, and the gums guar, arabic, and locust bean had no effect. The cationic gum, chitosan, formed an acid‐stable gel but the gel would not hold the emulsion. The process of acid deterioration had an initial period of firming of the gel texture. Shear (rupture) and elasticity did not show a corresponding initial increase. Subsequent deteriorative changes were less in the emulsions with xanthan gum than in any of the other emulsions. The gum gel is formed at the expense of the protein‐fat structure, probably through a gum‐protein interaction.