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Properties of algin/calcium and salt/phosphate structured beef rolls with added gums
- Shand, P.J., Sofos, J.N., Schmidt, G.R.
- Journal of food science 1993 v.58 no.6 pp. 1224-1230
- beef, food additives, polysaccharides, gums, alginates, carrageenan, calcium, phosphates, physicochemical properties, food processing quality, texture
- Ten polysaccharide gums at two levels (0.5 and 1.0%) were individually incorporated into algin/calcium (AC) and salt/phosphate (SP) structured beef rolls (< 6% fat) prepared with 15 and 30% added water. Cook yield, pH, bind and textural properties were evaluated. Each gum had specific effects on properties of beef rolls. For example, kappa-carrageenan improved (p < 0.001) cook yields and maintained or improved bind and texture of raw and cooked samples of both meat binding systems. Cook yields of AC products were improved with gellan gum, while yields of SP products were improved with iota-carrageenan. Other gums (xanthan, guar, pectin, carboxymethyl cellulose) improved water holding (cook yields) but had detrimental effects on product texture.