Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum
作者： E. A. FOEGEDING , S. R. RAMSEY
DOI: 10.1111/J.1365-2621.1987.TB06672.X
关键词:
摘要: Meat batters containing either 0.5% or 1% iota carrageenan (IC, kappa (KC) xanthan gum (XG) were investigated. Rigidity changes during heating and Instron texture profile analysis indicated textural properties of batters. All treatments exhibited a decrease in water-holding ability (WHA) from 55–70°C. Addition IC increased WHA, rigidity at 70°C, force-to-fracture true shear strain. KC 70°C was most effective increasing hardness. XC decreased all parameters measured. Gums specific affecting WHA properties.
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