The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends

✍ Scribed by Kerry, John F; Morrissey, Patrick A; Buckley, Denis J

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 187 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199901)79:1<71::aid-jsfa184>3.0.co;2-0

✦ Synopsis

Meat exudates were collected from massaged cured porcine M semimembranosis using a model massaging unit. Exudates were used to observe changes in gelation properties of test exudates containing carrageenans and whey protein concentrate (WPC) and carrageenan blends. Three carrageenan powders iota (i), kappa (j), as well as a kappa/locust bean gum mix, were assessed at a 1% residual level, both individually and as blends. WPCs assessed included high gelling A-35, B-75 and C 55% protein b-lactoglobulin powders, as well as a regular 76% protein, WPC D. All WPCs were incorporated at a 2% residual powder level in the ünal meat. Treatment and control meat samples and resulting exudates were prepared in duplicate with analysis performed in triplicate. The viscoelastic properties of control and test meat exudate samples (n = 6) were analysed using control stress rheology in oscillatory mode. All exudates were heated from 20 to 80ÄC at 1ÄC min-1, and subsequently cooled after 30 min back down to 20ÄC at 1ÄC min-1. Combinations of high gelling WPCs, especially b-lactoglobulin together with iota and kappa-carrageenans A and B, were found to increase storage modules Gº (Pa) values when compared with control values. Signiücant (p AE 0.05) synergies were observed on blending high gelling WPCs with carrageenans A and B.