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

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

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...

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Veröffentlicht in:Meat science 2021-06, Vol.176, p.108483-108483, Article 108483
Hauptverfasser: Cao, Chuanai, Feng, Yangyang, Kong, Baohua, Xia, Xiufang, Liu, Meiyue, Chen, Jiaxin, Zhang, Fengxue, Liu, Qian
Format: Artikel
Sprache:eng
Schlagworte:
Addition forms of κ-carrageenan
Frankfurters
Interaction mode
Microstructure
Textural properties
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Zusammenfassung: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 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2021.108483