Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods.

Chuanai Cao, Yangyang Feng, Baohua Kong, Xiufang Xia, Meiyue Liu, Jiaxin Chen, Fengxue Zhang, Qian Liu

Meat science 2021 Jun

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The influence of different addition forms of κ-carrageenan, including powder, pre-suspended in water, and pre-suspended in brine, on the textural and gel properties of frankfurters were investigated. Compared with the control group, each addition form of κ-carrageenan led to a lower cooking loss, as well as higher emulsion stability with more trapped water within frankfurters (P < 0.05). Moreover, κ-carrageenan powder or κ-carrageenan water suspension addition could render higher hardness, adhesiveness, springiness, chewiness, fracturability, and resilience of frankfurters than control group (P < 0.05), which was verified by dynamic rheology analysis. However, κ-carrageenan brine suspension addition had negative effects on the above characteristics. Microstructural images indicated that κ-carrageenan could help form finer and denser protein matrices. However, the interaction modes between the meat protein matrix and each addition form of κ-carrageenan were distinct. Additionally, the addition of κ-carrageenan water suspension had the best effect on the improvement of the textural and gel properties of frankfurters with an enhanced overall acceptability. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Chuanai Cao, Yangyang Feng, Baohua Kong, Xiufang Xia, Meiyue Liu, Jiaxin Chen, Fengxue Zhang, Qian Liu. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods. Meat science. 2021 Jun;176:108483