Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate
We investigated effects of meat pH or sodium tripolyphosphate (STPP) on performance of carrageenans (kappa, iota or lambda) in low-fat beaker sausage model systems. Adding STPP or using high-pH meat affected performance of the meat batter in similar ways. High-pH meat batters or those containing STP...
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| Veröffentlicht in: | Journal of food science 1994-09, Vol.59 (5), p.946-951 |
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| container_end_page | 951 |
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| container_issue | 5 |
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| container_title | Journal of food science |
| container_volume | 59 |
| creator | Trius, A. (Iowa State University, Ames, IA.) Sebranek, J.G Rust, R.E Carr, J.M |
| description | We investigated effects of meat pH or sodium tripolyphosphate (STPP) on performance of carrageenans (kappa, iota or lambda) in low-fat beaker sausage model systems. Adding STPP or using high-pH meat affected performance of the meat batter in similar ways. High-pH meat batters or those containing STPP had lower force values when extruded, lower cooking losses, and were firmer when cooked. The addition of lambda-carrageenan produced the softest texture. Kappa- and iota-carrageenan improved water retention of low-pH meat batters. After staining, light microscopy revealed different structural effects of the carrageenans |
| doi_str_mv | 10.1111/j.1365-2621.1994.tb08164.x |
| format | Article |
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(Iowa State University, Ames, IA.) ; Sebranek, J.G ; Rust, R.E ; Carr, J.M</creator><creatorcontrib>Trius, A. (Iowa State University, Ames, IA.) ; Sebranek, J.G ; Rust, R.E ; Carr, J.M</creatorcontrib><description>We investigated effects of meat pH or sodium tripolyphosphate (STPP) on performance of carrageenans (kappa, iota or lambda) in low-fat beaker sausage model systems. Adding STPP or using high-pH meat affected performance of the meat batter in similar ways. High-pH meat batters or those containing STPP had lower force values when extruded, lower cooking losses, and were firmer when cooked. The addition of lambda-carrageenan produced the softest texture. Kappa- and iota-carrageenan improved water retention of low-pH meat batters. After staining, light microscopy revealed different structural effects of the carrageenans</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1994.tb08164.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ANTIOXIDANTES ; Antioxidants ; ANTIOXYDANT ; BALANCE HIDRICO ; beaker sausage ; BILAN HYDRIQUE ; Biological and medical sciences ; carrageenans ; CARRAGENINAS ; CARRAGHENANE ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; INGREDIENT ; INGREDIENTES ; Meat and meat product industries ; meat pH ; POLIFOSFATOS ; POLYPHOSPHATE ; Pork ; SALCHICHA ; SAUCISSE ; SODIO ; SODIUM ; sodium tripolyphosphate</subject><ispartof>Journal of food science, 1994-09, Vol.59 (5), p.946-951</ispartof><rights>1995 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 1994</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4306-efd4eda26d7f65a1141294f28aa64f33fde3d09b4dc82d815879bfa0067766393</citedby><cites>FETCH-LOGICAL-c4306-efd4eda26d7f65a1141294f28aa64f33fde3d09b4dc82d815879bfa0067766393</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1994.tb08164.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1994.tb08164.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,782,786,1419,27931,27932,45581,45582</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3409681$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Trius, A. (Iowa State University, Ames, IA.)</creatorcontrib><creatorcontrib>Sebranek, J.G</creatorcontrib><creatorcontrib>Rust, R.E</creatorcontrib><creatorcontrib>Carr, J.M</creatorcontrib><title>Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate</title><title>Journal of food science</title><description>We investigated effects of meat pH or sodium tripolyphosphate (STPP) on performance of carrageenans (kappa, iota or lambda) in low-fat beaker sausage model systems. Adding STPP or using high-pH meat affected performance of the meat batter in similar ways. High-pH meat batters or those containing STPP had lower force values when extruded, lower cooking losses, and were firmer when cooked. The addition of lambda-carrageenan produced the softest texture. Kappa- and iota-carrageenan improved water retention of low-pH meat batters. After staining, light microscopy revealed different structural effects of the carrageenans</description><subject>ANTIOXIDANTES</subject><subject>Antioxidants</subject><subject>ANTIOXYDANT</subject><subject>BALANCE HIDRICO</subject><subject>beaker sausage</subject><subject>BILAN HYDRIQUE</subject><subject>Biological and medical sciences</subject><subject>carrageenans</subject><subject>CARRAGENINAS</subject><subject>CARRAGHENANE</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>INGREDIENT</subject><subject>INGREDIENTES</subject><subject>Meat and meat product industries</subject><subject>meat pH</subject><subject>POLIFOSFATOS</subject><subject>POLYPHOSPHATE</subject><subject>Pork</subject><subject>SALCHICHA</subject><subject>SAUCISSE</subject><subject>SODIO</subject><subject>SODIUM</subject><subject>sodium tripolyphosphate</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><recordid>eNqVkM1u1DAUha0KpA6lL9CVVbFN8F_smA1C0z_QAJVCRcXGuontNtNpktoZMfP2OMqoe7yxfHX8nasPoXNKcprOx3VOuSwyJhnNqdYiH2tSUiny3RFaUFWQjJeCvkELQhjLKBXqGL2LcU2mN5cLtFpCCPDgXAddxG2HawdPLuAI25jGGCIG710zOovrPR5uMHQWx96222c8hnboN_vhsY_DI4zuPXrrYRPd6eE-QXdXl7-WN9nq5_XX5ZdV1ghOZOa8Fc4Ck1Z5WUDaijItPCsBpPCce-u4JboWtimZLWlRKl17IEQqJSXX_ASdz9wh9C9bF0ez7rehS5WGaiESkNEU-jSHmtDHGJw3Q2ifIewNJWaSZ9ZmkmcmeWaSZw7yzC59_nBogNjAxgfomja-ErggWpZTx-c59rfduP1_FJhvVxeVFjIRspnQxtHtXgkQnoxUXBXm949rU4nb6v5Pxc33lD-b8x56Aw8hLXVX6YKpglP-D2_cmuQ</recordid><startdate>199409</startdate><enddate>199409</enddate><creator>Trius, A. (Iowa State University, Ames, IA.)</creator><creator>Sebranek, J.G</creator><creator>Rust, R.E</creator><creator>Carr, J.M</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199409</creationdate><title>Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate</title><author>Trius, A. (Iowa State University, Ames, IA.) ; Sebranek, J.G ; Rust, R.E ; Carr, J.M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4306-efd4eda26d7f65a1141294f28aa64f33fde3d09b4dc82d815879bfa0067766393</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1994</creationdate><topic>ANTIOXIDANTES</topic><topic>Antioxidants</topic><topic>ANTIOXYDANT</topic><topic>BALANCE HIDRICO</topic><topic>beaker sausage</topic><topic>BILAN HYDRIQUE</topic><topic>Biological and medical sciences</topic><topic>carrageenans</topic><topic>CARRAGENINAS</topic><topic>CARRAGHENANE</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. 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(Iowa State University, Ames, IA.)</au><au>Sebranek, J.G</au><au>Rust, R.E</au><au>Carr, J.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate</atitle><jtitle>Journal of food science</jtitle><date>1994-09</date><risdate>1994</risdate><volume>59</volume><issue>5</issue><spage>946</spage><epage>951</epage><pages>946-951</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>We investigated effects of meat pH or sodium tripolyphosphate (STPP) on performance of carrageenans (kappa, iota or lambda) in low-fat beaker sausage model systems. Adding STPP or using high-pH meat affected performance of the meat batter in similar ways. High-pH meat batters or those containing STPP had lower force values when extruded, lower cooking losses, and were firmer when cooked. The addition of lambda-carrageenan produced the softest texture. 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| ispartof | Journal of food science, 1994-09, Vol.59 (5), p.946-951 |
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| language | eng |
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| subjects | ANTIOXIDANTES Antioxidants ANTIOXYDANT BALANCE HIDRICO beaker sausage BILAN HYDRIQUE Biological and medical sciences carrageenans CARRAGENINAS CARRAGHENANE Food industries Food science Fundamental and applied biological sciences. Psychology INGREDIENT INGREDIENTES Meat and meat product industries meat pH POLIFOSFATOS POLYPHOSPHATE Pork SALCHICHA SAUCISSE SODIO SODIUM sodium tripolyphosphate |
| title | Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate |
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