Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs

Low fat meatballs (10% fat, formulated with 10% water, 3.2% spice mixture and 0.5–1% carrageenan or guar gum) were evaluated for cooking characteristics and compared with controls of higher fat content. A reduction in the fat level from 25% to 10% improved all cooking parameters with respect to better cooking yield (p < 0.05) and fat retention (p < 0.05). Addition of increasing levels of carrageenan to low fat meatballs was more effective than guar gum for the textural properties after cooking.