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Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum
Author(s) -
FOEGEDING E. A.,
RAMSEY S. R.
Publication year - 1987
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.1365-2621.1987.tb06672.x
Subject(s) - xanthan gum , carrageenan , rheology , food science , rigidity (electromagnetism) , water holding capacity , chemistry , materials science , shear thinning , composite material
Meat batters containing either 0.5% or 1% iota carrageenan (IC, kappa carrageenan (KC) or xanthan gum (XG) were investigated. Rigidity changes during heating and Instron texture profile analysis indicated textural properties of batters. All treatments exhibited a decrease in water‐holding ability (WHA) from 55–70°C. Addition of IC increased WHA, rigidity at 70°C, force‐to‐fracture and true shear strain. KC increased rigidity at 70°C and was most effective at increasing hardness. XC decreased all textural parameters measured. Gums were specific in affecting textural and WHA properties.