Premium
Properties of Algin/Calcium and Salt/Phosphate Structured Beef Rolls with Added Gums
Author(s) -
SHAND P.J.,
SOFOS J.N.,
SCHMIDT G.R.
Publication year - 1993
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.1365-2621.1993.tb06153.x
Subject(s) - guar gum , food science , xanthan gum , chemistry , pectin , carrageenan , carboxymethyl cellulose , gellan gum , calcium , polysaccharide , raw material , salt (chemistry) , materials science , sodium , biochemistry , organic chemistry , rheology , composite material
Ten polysaccharide gums at two levels (0.5 and 1.0%) were individually incorporated into algin/calcium (AC) and salt/phosphate (SP) structured beef rolls (<6% fat) prepared with 15 and 30% added water. Cook yield, pH, bind and textural properties were evaluated. Each gum had specific effects on properties of beef rolls. For example, kappa‐carrageenan improved (P<0.001) cook yields and maintained or improved bind and texture of raw and cooked samples of both meat binding systems. Cook yields of AC products were improved with gellan gum, while yields of SP products were improved with iotacarrageenan. Other gums (xanthan, guar, pectin, carboxymethyl cellulose) improved water holding (cook yields) but had detrimental effects on product texture.