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Interactions of κ‐carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels
Author(s) -
PérezMateos M.,
Hurtado J.L.,
Montero P.,
FernándezMartín F.
Publication year - 2001
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.1365-2621.2001.tb15183.x
Subject(s) - carrageenan , locust bean gum , xanthan gum , chemistry , guar gum , differential scanning calorimetry , polysaccharide , sodium alginate , food science , locust , sodium , botany , materials science , rheology , organic chemistry , biology , physics , composite material , thermodynamics
Mixtures of κ‐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 κ‐carrageenan with locust bean gum. Light microscopy revealed that κ‐carrageenan and xanthan mixed locally with locust bean at its rich domains. κ‐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 κ‐carrageenan with locust bean and with xanthan, and weakly synergistic gelling effects between the last two hydrocolloids. The blend of κ‐carrageenan with sodium alginate exhibited thermally strong synergistic interactions but no particular effects were induced on corresponding functional properties.