Nonstarch hydrocolloids

Ingredients in Meat Products: Properties, Functionality and Applications

Volumn , Issue , 2009, Pages 57-82

  Lamkey, James W ^a  

^a SYMRISE AG   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84892317007     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-0-387-71327-4_3     Document Type: Chapter

References (69)

1. Bater, B., Descamps, O., & Maurer, A. J. (1992a). Kappa-carrageenan effects on the gelation properties of simulated oven-roasted turkey breast juice. Journal of Food Science 57, 845-847, 868.
2. Bater, B., Descamps, O., & Maurer, A. J. (1992b). Quality characteristics of hydrocolloid-added oven roasted turkey breasts. Journal of Food Science 57, 1068-1070
3. Bernal, V. M., Smajda, C. H., Smith, J. L., & Stanly, D. W. (1987). Interactions in protein/polysac-charide/calcium gels. Journal of Food Science 52, 1121-1125.
4. Berry, B. W. & Civille, G. V. (1986). Development of a texture profile panel for evaluating restructured beef steaks varying in meat particle size. Journal of Textural Studies 1, 15-26.
5. Braudo, E. E. (1992). Mechanism of galactan gelation. Food Hydrocolloids, 6, 25-43.
6. Chaplin, M. F. (2007a). Water structure and science: Curdlan gum. Retrieved December 8, 2007, from http://www.lsbu.ac.uk/water/hycurdlan.html
7. Chaplin, M. F. (2007a). Water structure and science: Gellan gum. Retrieved December 8, 2007, from http://www.lsbu.ac.uk/water/hygellan.html
8. Chaplin, M. F. (2007b). Water structure and science: Xanthan gum. Retrieved December 8, 2007, from http://www.lsbu.ac.uk/water/hyxan.html
9. Chin, K. B., Keeton, J. T., Longnecker, M. T., & Lamkey, J. W. (1998). Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend. Journal of Food Science 63, 801-807.
10. Clarke, A. D., Sofos, J. N., & Schmidt, G. R. (1988). Influence of varying pH and algin/calcium binders on selected physical and sensory characteristics of structured beef. Journal of Food Science 53, 1266-1269, 1277.
11. Code of Federal Regulations. (2006). Carrageenan. 21 C.F.R. § 172.620. Washington, DC: U.S. Government Printing Office.
12. Code of Federal Regulations. (2007a). Cured pork products. 9 C.F.R. § 319.104. Washington, DC: U.S. Government Printing Office.
13. Code of Federal Regulations. (2007b). Use of food ingredients and sources of radiation. 9 C.F.R. § 424.21. Washington, DC: U.S. Government Printing Office.
14. DeFreitas, Z., Sebranek, J. G., Olson, D. G., & Carr, J. M. (1997a). Carrageenan effects on salt-soluble meat proteins n model systems. Journal of Food Science 62, 539-543.
15. DeFreitas, Z., Sebranek, J. G., Olson, D. G., & Carr, J. M. (1997b). Freeze/thaw stability of cooked pork sausages as affected by salt, phosphate, pH and carrageenan. Journal of Food Science 62, 551-554.
16. Devatkal, S., & Mendiratta, S. K. (2001). Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls. Meat Science 58, 371-379.
17. Earle, R. D., & McKee, D. H. (1976.) Process for treating fresh meats. U.S. Patent No. 3, 991, 218 Washington, DC: U.S. Patent and Trademark Office.
18. Ensor, S. A., Ernst, E. A., Sofos, J. N., & Schmidt, G. R. (1986). Quality characteristics of restructured turkey meat with variable alginate/calcium-lactate ratios. Journal of Food Science 54 558-560.
19. Ensor, S. A., Sofos, J. N., & Schmidt, G. R. (1990). Effects of connective tissue on algin restructured beef. Journal of Food Science 55, 911-914.
20. Ensor, S. A., Sofos, J. N., & Schmidt, G. R. (1991). Differential scanning calorimetric studies of meat protein-alginate mixtures. Journal of Food Science 56, 175-179, 191.
21. European Parliament and Council. (2006). Directive No. 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (consolidated version of August 15, 2006, pp. 1-57). Retrieved May 16, 2007, from European Union Law Web Site: http://eur-lex.europa.eu/LexUriServ/site/en/consleg/1995/L/ 01995L0002-20060815-en.pdf
22. FMC Biopolymer (1994). Nutricol Konjac General Technology. Philadelphia, PA: Author.
23. Filipi, I., & Lee, C. M. (1998). Preactivated iota carrageenan and its rheological effects in composite surimi gel. Lebensmitteln-Wissenschaft und-Technologie 31, 129-137.
24. Foegeding, E. A., & Ramsey, S. R. (1987). Rheological and water holding properties of gelled meat batters containing iota carrageenan, kappa carrageenan or xanthan gum. Journal of Food Science 52, 549-553.
25. Fox, Jr., J.-B., Ackerman, S.-B., & Jenkins, R. H. (1983). Effects of anionic gums on the texture of pickled frankfurters. Journal of Food Science 48, 1031-1035.
26. Funami, T., Yada, H., & Nakao, Y. (1998a). Curdlan properties for application in fat mimetics for meat products. Journal of Food Science 63, 283-287.
27. Funami, T., Yotsuzuka, F., Yada, H., & Nakao, Y. (1998b). Thermoirreversible characteristics of curdlan gels in a model reduced fat pork sausage. Journal of Food Science 63, 575-589.
28. Harada, T., Masada, M., Fugimori, K., & Maeda, I. (1966). Production of a firm, resilient, gel-forming polysaccharide by a mutant of Alcaligenes faecalis var. myxogenes 10C3. Agricultural and Biological Chemistry 30, 196-199.
29. Harada, T., Terasaki, M., & Harada, A. (1993). Curdlan. In R. L. Whistler & J. N. Bemiller (Eds.), Industrial Gums (3rd ed., pp. 427-445). San Diego, CA: Academic Press.
30. Hsia, H.-Y., Smith, D.-M., & Steffe, J. F. (1992). Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by three hydrocolloids. Journal of Food Science 57, 16-18, 24.
31. Imeson, A. P., Ledward, D. A., & Mitchell, J. R. (1977). On the nature of the interactions between some anionic polysaccharides and proteins. Journal of the Science of Food and Agriculture 28, 661-668.
32. Konno, A., Okuyama, K., Koreeda, A., Harada, A., Kanazawa, Y., & Harada, T. (1994). Molecular association and dissociation in formation of curdlan gels. In K. Nishinari & E. Doi (Eds.), Food hydrocolloids: structures, properties, and functions (pp. 113-118). New York: Plenum Press.
33. Lamkey, J. W. (2006). Unpublished data.
34. Lee, C. M. (2002). Role of hydrodynamically active biopolymeric ingredients in texture modification and physical stabilization of gel-based composite foods. Journal of Food Science 67 902-908.
35. Lee, C.-M., & Kim, J. M. (1985). Texture and freeze-thaw stability of surimi gel in relation to ingredients and formulation. In R. Martín & R. Collette (Eds.), Proceedings of the International Symposium on Engineered Seafoods Including Surimi (pp. 168-187). Washington, DC: National Fisheries Institute.
36. Lin, K. W., & Keeton, J. T. (1998). Textural and physicochemical properties of low fat, precooked ground beef patties containing carrageenan and sodium alginate. Journal of Food Science 63 571-574.
37. Llanto, M. G., Bullens, C. W., & Modliszewski, J. J. (1989, August-September). Effects of car-rageenan on gelling potential of surimi prepared from Atlantic Pollock. Paper presented at the Seafood Biotechnology Workshop, St. John's, Newfoundland, Canada.
38. Marinalg International. (2007). Marinalg International position paper regarding: European Union: Molecular weight specification for carrageenan (E 407) and Processed Eucheuma Seaweed (E 407a). Retrieved May 25, 2007, from Marinalg International (World Association of Seaweed Processors) Web Site: http://www.marinalg.org/papers/c-papers. htm
39. Means, W. J., Clarke, A. D., Sofos, J. N., & Schmidt, G. R. (1987). Binding, sensory and storage properties of algin/calcium structured beef steaks. Journal of Food Science 52, 252-256, 262.
40. Means, W. J., & Schmidt, G. R. (1986). Algin/calcium gel as a raw and cooked binder in structured beef steaks. Journal of Food Science 51, 60-65.
41. Mei, M. Y., Chan, K. C., & Lin, K. W. (2002). Effects of alginate, carrageenan, soy protein isolate and heating temperature on the characteristics of myofibrillar proteins in a reduced fat batter model system using Ferguson plots. Food Science and Agricultural Chemistry 4, 104-109.
42. Mills, E. W. (1995). Nonmeat binders for use in cook-in-bag and smoked ham. Journal of Muscle Foods 6, 23-35.
43. Miwa, M., Nakao, Y., & Nara, K. (1994). Food applications of curdlan. In K. Nishinari & E. Doi (Eds.), Food hydrocolloids: Structures, properties, and functions (pp. 119-124). New York: Plenum Press.
44. Morris, V. J., & Chilvers, G. R. (1983). Rheological studies of specific cation forms of kappa car-rageenan gels. Carbohydrate Polymers, 3, 129-141.
45. Motzer, E. A., Carpenter, J. A., Reynolds, A. E., & Lyon, C. E. (1998). Quality of restructured hams manufactured with PSE pork as affected by water binders. Journal of Food Science 63 1007-1011.
46. Nakao, Y., Konno, A., Taguchi, T., Tawada, T., Kasai, H., Toda, J., & Terasaki., M. (1991). Curdlan: Properties and applications in foods. Journal of Food Science 56, 769-772, 776.
47. Ortega-Valenzuela, Phebus, R. K., & Thippareddi, H. (2001, June). Escherichia coli O157:H7 risk evaluation for the production and cooking of restructured beef steaks. Paper presented at the Annual Meeting of the Institute of Food Technologists, New Orleans, LA.
48. Pérez-Mateos, M., Hurtado, J. L., Montero, P., & Fernández-Martín, F. (2001). Interactions of K-carrageenan plus other hydrocolloids in fish myosystem gels. Journal of Food Science 66 838-843.
49. Prabhu, G. A., & Sebranek, J. G. (1997). Quality characteristics of ham formulated with modified corn starch and kappa-carrageenan. Journal of Food Science 62, 198-202.
50. Raharjo, S., Dexter, D. R., Worfel, R. C., Sofos, J. N., Solomon, M. B., Shults, G. W., & Schmidt, G. R. (1995). Quality characteristics of restructured beef steaks manufactured by various techniques. Journal of Food Science 60, 68-71.
51. Schaake, S. L., Means, W. J., Moody, W. G., Boyle, E. A., & Aaron, D. K. (1993). Boning methods and binders affect bind and sensory characteristics of structured beef. Journal of Food Science 58, 1231-1236.
52. Schmidt, G. R., & Means, W. J. (1986). Process for preparing algin/calcium gel structured meat products. U.S. Patent No. 4, 603, 054. Washington, DC: U.S. Patent and Trademark Office
53. Scientific Committee on Food. (2003). Opinion of the Scientific Committee on Food on carra-geenan (expressed on 5 March 2003) (SCF/CS/ADD/EMU/199 Final) [electronic version]. Brussels, Belgium: European Commission. Retrieved May 25, 2007, from http://ec.europa.eu/food/fs/sc/scf/out164-en.pdf
54. Shand, P. J., Sofos, J. N., & Schmidt, G. R. (1993). Properties of algin/calcium and salt/phosphate structured beef rolls with added gums. Journal of Food Science 58, 1224-1230.
55. Tang, J., Tung, M., & Yanyin, Z. (1995). Mechanical properties of gellan gels in relation to divalent cations. Journal of Food Science 60, 748-752.
56. Trius, A., Sebranek, J. G., Rust, R. E., & Carr, J. M. (1994a). Low-fat bologna and beaker sausage: Effects of carrageenans and chloride salts. Journal of Food Science 59, 941-945.
57. Trius, A., Sebranek, J. G., Rust, R. E., & Carr, J. M. (1994b). Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate. Journal of Food Science 59, 946-951.
58. Trout, G. R. (1989). The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaks. Meat Science 25, 163-175.
59. Trout, G. R., Chen, C. M., & Dale, S. (1990). Effect of calcium carbonate and sodium alginate on the textural characteristics, color and color stability of restructured pork chops. Journal of Food Science 55, 38-42.
60. Trudso, J. E. (1985). Increasing yields with carrageenan. Meat Processing 24, 37-39.
61. Tye, R. J. (1990, June). Konjac flour: Properties and applications. IFT Annual Meeting. Paper presented at the Annual Meeting of the Institute of Food Technologists, Anaheim, CA.
62. Verbeken, D., Neirinck, N., Van der Meeren, P., & Dewettinck, K. (2005). Influence of k-carra-geenan on the thermal gelation of salt soluble meat proteins. Meat Science 70, 161-166.
63. Wanstedt, K. G., Siedeman, S. C., Donnelly, L. S., & Quenzer, N. M. (1981). Sensory attributes of precooked, calcium alginate-coated pork patties. Journal of Food Protection 44, 732-735.
64. Whiting, R. C. (1984). Addition of phosphates, proteins, and gums to reduced salt frankfurters and batters. Journal of Food Science 49, 1355-1357.
65. Williams, S. K., Oblinger, J. L., & West, R. L. (1978). Evaluation of a calcium alginate film for use on beef cuts. Journal of Food Science 43, 292-296.
66. Wotherspoon, C. (1988). Continuous production of gelled chunks of foodstuffs. U.S. Patent No. 4, 784, 862. Washington, DC: U.S. Patent and Trademark Office.
67. Xiong, Y. L., & Blanchard, S. P. (1993). Viscoelastic properties of myofibrillar protein-polysac-charide composite gels. Journal of Food Science 58, 164-167.
68. Xiong, Y. L., Noel, D. C., & Moody, W. G. (1999). Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt. Journal of Food Science 64, 550-554.
69. Yang, A., Keeton, J. T., Beilken, S. L., & Trout, G. R. (2001). Evaluation of some binders and fat substitutes in low-fat frankfurters. Journal of Food Science 66, 1039-1046.