IONIC STRENGTH AND CHLORIDE SALT EFFECTS ON THE PERFORMANCE OF CARRAGEENANS IN A MODEL SYSTEM SAUSAGE
Autor: | Robert E. Rust, A. Trius, J.M. Carr, Joseph G. Sebranek |
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Rok vydání: | 1995 |
Předmět: | |
Zdroj: | Journal of Muscle Foods. 6:227-242 |
ISSN: | 1745-4573 1046-0756 |
DOI: | 10.1111/j.1745-4573.1995.tb00569.x |
Popis: | Two experiments were conducted to investigate the effects of ionic strength and type of chloride salt on the performance of carrageenans in a model system. Reducting the NaCl content from 2 to 1% caused excessive cooking losses and increased firmness of the meat mixtures. Increasing the NaCl level from 2 to 3% did not improve yields, but the addition of kappa- or iota-carrageenan reduced cooking losses at these salt levels. CaCl2 caused instability of the meat mixtures and poor water retention. Combinations of KCl with iota- or lambda-carrageenan resulted in low cooking losses. The presence of potassium ions but not sodium, resulted in improved water-binding by the lambda-carrageenan. |
Databáze: | OpenAIRE |
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