The rheological properties of exudates from cured porcine muscle: Effects of added carrageenans and whey protein concentrate/carrageenan blends

Journal of the Science of Food and Agriculture

Volumn 79, Issue 1, 1999, Pages 71-78

  Kerry, John F ^a   Morrissey, Patrick A ^a   Buckley, Denis J ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Carrageenan; Exudate; G'; Gelation; Ham; Viscoelasticity; WPC

Indexed keywords

BETA LACTOGLOBULIN; CARRAGEENAN; FLOW KINETICS; PROTEIN; WHEY PROTEIN CONCENTRATE;

EID: 0033019125     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199901)79:1<71::AID-JSFA184>3.0.CO;2-0     Document Type: Article

References (43)

1. Siegel DG, Theno DM and Schmidt GR, Meat massaging: The effects of salt, phosphate and massaging on the presence of specific skeletal muscle proteins in the exudate of sectioned and formed ham. J Food Sci 43:331-333 (1978)
2. Siegel DG and Schmidt GR, Crude myosin fractions as meat binders. J Food Sci 44:129-1131 (1979).
3. Siegel DG, Church KE and Schmidt GR, Gel structure of non-meat proteins as related to their ability to bind meat pieces. J Food Sci 44:1276-1279 (1979).
4. Morrissey PA, Mulvihill DM and O'Neill EA, Functional properties of muscle proteins, in Developments in Food Proteins, Ed by Hudson BJF, Elsevier Appl Sci, London, pp 195-256 (1987).
5. Jolley PD and Purslow PP, Reformed meat products: fundamental concepts and new developments, in Food Structure: Its Creation and Evaluation, Ed by Mitchell JR and Blanshard JMV, Butterworths, Surrey, England, pp 231-264 (1988).
6. Ziegler GR and Foegeding AE, Gelation of proteins. CRC Adv Food Nutr Res 34:204-298 (1990).
7. Morris VJ, Gelation of polysaccharides, in Functional Properties of Food Macromolecules, Ed by Mitchell JR and Ledward DA, Elsevier, Amsterdam, pp 121-170 (1986).
8. Tolstoguzov VB, Functional properties of food proteins and the role of protein-polysaccharide interactions. Food Hydrocolloids 4:429-468 (1991).
9. Tolstoguzov VB, Functional properties of protein-polysaccharide mixtures, in Functional Properties of Food Macromolecules, Ed by Mitchell JR and Ledward DA, Elsevier, Amsterdam, pp 385-415 (1986).
10. Marrs WM, Structural characterisation of carrageenans, in Gums and Stabilisers for the Food Industry 3, Ed by Phillips GO, Wedlock DJ and Williams PA, Elsevier Applied Science Publishers, London, pp 69-77 (1986).
11. Hermansson AM, Rheological and microstructure evidence for transient states during gelation of kappa-carrageenan in the presence of potassium. Carbohydrate Polymers 10:161-181 (1989).
12. Snderen THM, Both P and Schmidt DG, An electron microscopic study of carrageenans and its interactions with κ-casein. Neth Milk Dairy J 30:132-141 (1976).
13. Hansen PMT, Hydrocolloid-protein interactions: relationship to stabilisation of fluid milk products: a review In 'Gums and Stabilisers for the Food Industry: Interactions of hydrocolloids'. Proceedings of an International Conference, Clwyd, Wales. Ed by Philips GP Pergamon Press, London, UK, pp 127-138 (1982).
14. s1 casein by κ-carrageenan in the presence of calcium. Can Inst Food Sci and Technol J 14:59-63 (1981).
15. Bater B, Descamps O and Maurer AJ, Kappa-carrageenan effects on the gelation properties of simulated oven roasted turkey breast juice. J Food Sci 57:845-847 (1992).
16. Anon, Meat application ham pumping/tumbling. FMC Corporation Marine Colloids. Application Bulletin B-41 (1987).
17. Shand PJ, Sofos JN and Schmidt GR, Kappa carrageenan, sodium chloride and temperature affect yield and texture of structured beef rolls. J Foods Sci 59:282-287 (1994).
18. Huffman LM, Processing whey protein for use as a food ingredient Food Technology 50:49-52 (1996).
19. Stack FM, Hennessy M, Mulvihill D and O'Kennedy B, Process for the fractionation of why constituents. Patent No. WO 95/34216 (1995).
20. Kerry JF, Apparatus for processing meat. Irish Patent Application No. 5970258 (1997).
21. AOAC, Official Methods of the Association of Official Analytical Chemists, 14th edn, Washington, DC (1984).
22. Arnott S, Scott WE and Rees DA, i-Carrageenan molecular structure and packing of polysaccharide double helices in oriented fibres of divalent cation salts. J Mol Biol 90:253-267 (1974).
23. ++ on the rheological and gelation properties of reduced fat pork sausages containing carrageenans. Lebensm-Wiss u Technol 22:124-132 (1989).
24. Stanley NF, Carrageenans, in Food Gels, Ed by Harris P, Elsevier, London, pp 79-119 (1990).
25. Mulvihill DM and Kinsella JE, Gelation of β-lactoglobulin: Effects of sodium chloride and calcium chloride on the rheological and structural properties of gels. J Food Sci 53:231-236 (1988).
26. 2 on aggregation of whey proteins. Michwissenschaft 52:93-96 (1997).
27. 2+ induced cold gelation of whey protein isolate. J Food Sci 62:382-385 (1997).
28. Egelandsdal B, Fretheim K and Samejima K, Dynamic rheological measurements on heat induced myosin gels Effects of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate. J Sci Food Agric 37:915-926 (1986).
29. Egelandsdal B, Fretheim K and Harbitz O, Dynamic rheological measurements on heat induced myosin gels. An evaluation of the methods suitability for the filamentous gel. J Sci Food Agric 37:944-945 (1986).
30. Sano T, Noguchi SF, Tsuchiya T and Matsumoto JJ, Dynamic viscoelastic behaviour of natural actomyosin and myosin during thermal gelation. J Food Sci 53:924-928 (1988).
31. Samejima K, Ishioroshi M and Yasui T, Relative roles of head and tail portions of the molecule in heat induced gelation of myosin. J Food Sci 46:1412-1481 (1981).
32. Ikeuchi Y, Tanji H and Suzuki A, Dynamic rheological behaviour and biochemical properties of rabbit skeletal actomyosin during storage at 0°C. J Sci Food Agric 65:77-84 (1994).
33. Ishioroshi M, Kunihiko S and Yasui T, Heat induced gelation of myosin: Factors of pH and salt concentration. J Food Sci 44:1280-1284 (1979).
34. Ziegler GR and Acton JC, Mechanism of gel formation by proteins of muscle tissue. Food Technol 38:72-82 (1984).
35. Bernal VM, Smajda CH, Smith JL and Stanley DW, Interactions in protein-polysaccharide calcium gels. J Food Sci 52:1121-1136 (1987).
36. Hidalgo J and Hansen PMT, Interactions between food stabilisers and β-lactoglobulin. J Agric Food Chem 17:1089-1092 (1969).
37. Kerry JF, Stack F and Buckley DJ, The rheological properties of exudates from cured porcine muscle: effects of added non-meat proteins. J Sci Food Agric 79:101-106 (1999).
38. Mulvihill DM and Donovan M, Whey proteins and their thermal denaturation - a review Irish J Food Sci and Technol 11:43-75 (1987).
39. Morr CV and Ha EYW, Whey protein concentrates and isolates: Processing and functional properties. CRC Crit Rev Food Sci Nutr 33:431-476 (1995).
40. Watase M, Nishinari K, Williams K and Phillips GO, Effect of ammonium salts on the rheological and thermal properties of κ-carrageenan gels. Food Hydrocolloids 4:227-237.
41. Hermansson AM, Eriksson E and Jordansson E, Effects of potassium, sodium and calcium on the microstructure and rheological behaviour of kappa-carrageenan gels. Carbohydrate Polymers 16:297-320 (1991).
42. Rees DA, Mechanism of gelation in polysaccharide systems, in Gelation and Gelling Agents. British Food Manufacturing Industries Res Assoc Symp Proc, 13, London, 7-12 (1972).
43. Foegeding EA and Ramsey SR, Rheological and water-holding properties of gelled meat batters containing iota-carrageenan kappa-carrageenan or xanthan gum. J Food Sci 52:549-553 (1987).